Cauliflower Fritters with Lemony Mayo

From Julie Van Rosendaal

2017 Mar/Apr

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

Lemony mayo:

  • 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.