Cauliflower Fritters with Lemony Mayo
from Julie Van Rosendaal
These tasty fritters are a staple at Bistro Rouge, where they serve them with hollandaise sauce for dipping. A garlicky, lemony aioli makes a tasty substitute.
1 small cauliflower, cut into florets
1-1/2 c. beer
2 c. all-purpose flour
Salt, to taste
1/2 c. mayonnaise
finely grated zest and juice of a lemon (or to taste)
1 garlic clove, finely crushed
1 t. grainy mustard
salt and freshly ground pepper, to taste
canola oil, for frying
Steam the cauliflower florets until tender; cool and refrigerate until needed. In a deep bowl, whisk the flour and beer with a big pinch of salt until smooth. Heat a couple of inches of oil in a shallow pot set over medium-high heat until it’s hot but not smoking; a thermometer should read 350°F. Dip the cooked cauliflower florets into the beer batter to coat and carefully place them one at a time in the hot oil, frying them until golden. Remove with a slotted spoon, transfer to a paper towel-lined plate and season with salt.
To make the mayo, stir all the ingredients together in a bowl, adding enough juice to keep it thick, yet tangy, seasoning with salt and pepper to taste. Serve the fritters immediately, with the mayo for dipping. Serves 4-6.