Cauliflower Fritters

Recipe courtesy Alex Guarnaschelli
Show: Alex's Day Off Episode: Classic Indian Dishes
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

CILANTRO-GINGER SAUCE:
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.