Cauliflower Fritters
- Level: Easy
- Yield: Varies (about 24 to 30 pieces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 321
- Total Fat
- 24
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 29
- Total: 36 min
- Prep: 15 min
- Inactive: 17 min
- Cook: 4 min
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons canola oil, plus 6 cups for frying
2 teaspoons coriander seeds, lightly crushed
2 teaspoons red pepper flakes
1 1/2 (12-ounce) bottles beer
1 large head cauliflower, stem removed, broken into bite-size pieces, washed and thoroughly dried
1 tablespoon smoked paprika
1/4 cup fresh cilantro leaves, washed and dried
Directions
- In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
- Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
- In a large pot, heat the remaining 6 cups oil to 375 degrees F.
- Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
- Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
- Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.