You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Spicy Cauliflower Fritters by

Tags: Vegetable, Spicy


1 1/2 cups all-purpose flour
2 teaspoons coriander seeds, lightly crushed and tossed
2 teaspoons red pepper flakes
Kosher Salt
2 teaspoons canola oil, plus 1 quart for frying
1 1/2 (12 ounces) bottle beer, preferably Heineken
1 large head cauliflower, stem removed, broken into bit size florets
1 tablespoon smoked hot paprika


1. Make the batter: In a medium bowl, combine 1 1/2 cups flour, the coriander seeds, red pepper flakes, and 1 teaspoon salt. Whisk in the 2 teaspoons oil and the beer. Set aside in a warm place. Like bread dough, it will puff up slightly

2. Cook the Cauliflower: In a large, deep, heavy-bottomed pot (or deep-fryer) heat the 1-quart oil to 375 degrees F. Monitor the temperature of the oil with a thermometer. Line a baking sheet with a kitchen towel to drain the cooked florets

3. Arrange the cauliflower pieces in a single layer on a separate baking sheet. Use a small fine-mesh strainer to dust the smoked paprika evenly over the cauliflower

4. Stir the batter slightly and check its consistency by dunking a cauliflower floret into the batter, shaking off the excess. The batter should coat the piece lightly but completely. If the batter is too thick, whisk in a little water. If too thin, whisk in a little more flour

5> Working in small batches, coat the cauliflower with batter, letting excess fall off, and lower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry, turning once until lightly browned, 2 to 3 minutes, and then transfer them to a kitchen towel to drain any excess oil. If the batter doesn't form a thin, crisp shell, don't be afraid to drop the cauliflower back in the oil and fry for an additional minute. Season with salt while the cauliflower is still hot. Serve immediately

Back to Top