Cauliflower Fritters

Filed under Hors d'Oeuvres Vegetables

Prep: 15 min | Cook: 10 min | Servings: 4

Recipe courtesy Alex Guarnaschelli. Serves 4 to 6. Test a piece first to check the batter and the oil; the batter should coat lightly (thin with water or whisk in more flour as needed).

Ingredients

  • 1 tbsp Ginger, freshly grated, for the sauce
  • 1 tbsp Olive oil, for the sauce
  • 2 tsp Coriander seeds, 1 to 2 teaspoons, for the sauce
  • splash Red wine vinegar, for the sauce
  • 1 bunch Cilantro, small, leaves snipped, for the sauce
  • 1 1/2 cup Flour, all-purpose, plus more as needed
  • 1 tbsp Turmeric
  • 1 tbsp Ground ginger
  • 1 tbsp Canola oil, plus 6 cups for frying
  • 18 oz Beer, 1 1/2 bottles, at room temperature
  • 1 head Cauliflower, large, in bite-size pieces, washed and thoroughly dried
  • 1 tbsp Smoked paprika
  • Water, for thinning
  • Salt

Directions

  1. For the sauce: toss all the sauce ingredients together in a bowl.
  2. For the fritters: sift the flour, turmeric and ground ginger into a medium bowl, add 1 tablespoon canola oil and whisk in the beer. Set aside somewhere warm; like bread dough, it will puff slightly.
  3. Sprinkle the cauliflower with an even layer of paprika through a small strainer and toss.
  4. Heat the 6 cups canola oil to 350 degrees F in a large pot over medium heat, and line a baking sheet with towels.
  5. Dip a piece in the batter, let the excess drip off and lower it into the oil; it should bubble slightly and gradually rise. Fry until golden on all sides, salt and taste; season the rest before battering if needed.
  6. Fry the rest in small batches, drain, season and serve immediately with the sauce.