Recipe courtesy of Alex Guarnaschelli
Total:
25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Cilantro-Ginger Sauce:
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons coriander seeds
  • 1 splash red wine vinegar
  • 1 small bunch cilantro leaves, snipped with scissors
Cauliflower Fritters:
  • 1 1/2 cups all-purpose flour, plus more as needed
  • 1 tablespoon turmeric
  • 1 tablespoon ground ginger
  • 1 tablespoon canola oil, plus 6 cups for frying, divided
  • 1 1/2 bottles beer, at room temperature
  • 1 large head cauliflower, stemmed, broken into bite-size pieces, washed and thoroughly dried
  • 1 tablespoon smoked paprika
  • Water, for thinning

Directions

For the sauce: Put all of the ingredients into a bowl and toss to combine.

For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly.

Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat.

In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.

Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets 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 or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef'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.)

Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately.

IDEAS YOU'LL LOVE

Curried Cauliflower Fritters

Mirliton Fritters

Recipe courtesy of Emeril Lagasse

Savory Fritters

Recipe courtesy of Mario Batali

Mfino Fritters

Recipe courtesy of Siba Mtongana

Conch Fritters

Cod Fritters

Shrimp Fritters

Recipe courtesy of Emeril Lagasse

Corn Fritters

Recipe courtesy of Dixie Crossroads Restaurant

Corn Fritters

Recipe courtesy of Tanya Holland

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c