Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Cauliflower Fritters
Cauliflower is trending on restaurant menus, as chefs rediscover its versatility. They are roasting the heads whole, slicing them thick to grill as cauliflower “steaks” for vegetarian entrees and pickling the florets or coating them with a batter and deep frying them, as the kitchen does at The Bedford.
Servings
3
3
Menu Part
- sideDish
Main Ingredient
- Vegetables
Source: Chef Michael Galen, The Bedford, Chicago
Cauliflower is trending on restaurant menus, as chefs rediscover its versatility. They are roasting the heads whole, slicing them thick to grill as cauliflower “steaks” for vegetarian entrees and pickling the florets or coating them with a batter and deep frying them, as the kitchen does at The Bedford.
Ingredients
Fritters
12 to 16 cauliflower florets
4 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour
3 tbsp. cornmeal
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. ground cumin
1 tsp. cayenne pepper
1/4 cup finely chopped parsley
2 tsp. lemon juice
1 tbsp. grated lemon zest
Vegetable oil for deep frying
Freshly grated Parmesan cheese
Chopped fresh parsley
Green Goddess Sauce
1/4 cup chopped parsley
3 tbsp. chopped tarragon
1/4 cup white wine vinegar
1 tbsp. Dijon mustard
3 egg yolks
1 cup vegetable oil
1/2 cup buttermilk
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps
Prepare Fritters: Fill a stockpot with salted water and bring to a boil over high heat. Carefully drop florets into boiling water; boil 3 to 4 minutes to blanch.
Remove florets and chill in ice bath; place on towel-lined tray to cool.
In mixing bowl, whisk eggs, buttermilk, flour, cornmeal, sugar, salt, garlic powder, cumin and cayenne until well blended. Whisk in parsley, lemon juice and zest. Refrigerate batter until ready to use.
Meanwhile, prepare Green Goddess Sauce: In food processor, combine parsley, tarragon and vinegar; blend until smooth. Add mustard and egg yolks; process until combined. Slowly drizzle in oil with processor running until mixture emulsifies. Slowly add buttermilk with processor running until well blended and thick. Season to taste with salt and pepper.
Heat oil in fryer to 350°F. Drop in frying basket.
Thoroughly coat the blanched florets with fritter batter; drop into fryer basket. Cook 4 to 5 minutes or until fritters are golden brown. Drain on paper towels.
For service, place fritters in large bowl and top with Parmesan cheese and fresh parsley. Serve Green Goddess Sauce for dipping.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}