Recipe courtesy of Alex Guarnaschelli
Print
Total:
25 min
Prep:
15 min
Cook:
10 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.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Curried Cauliflower Fritters

Mirliton Fritters

Recipe courtesy of Emeril Lagasse

Savory Fritters

Recipe courtesy of Mario Batali

Shrimp Fritters

Recipe courtesy of Emeril Lagasse

Corn Fritters

Recipe courtesy of Tanya Holland

Corn Fritters

Recipe courtesy of Dixie Crossroads Restaurant

Conch Fritters

Recipe courtesy of Half Shell Raw Bar

Cod Fritters

Recipe courtesy of The Mobile Marlay Food Truck

On TV

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Unwrapped 2.0

4:30pm | 3:30c
On Tonight
On Tonight

Challenge

8pm | 7c

Cupcake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Challenge

12am | 11c

Cupcake Wars

1am | 12c

Extreme Cake Makers

3:30am | 2:30c

So Much Pretty Food Here