Cauliflower Fritters witih Hollandaise Sauce
This is an adaptation of a recipe from the now-closed Bistro Rouge. These cauliflower fritters, which they served with hollandaise sauce for dipping, were the most popular item on the menu. To turn them into Buffalo cauliflower, heat equal parts butter and Frank’s hot sauce, whisking until smooth. Drizzle over the fritters or use it for dipping.
Servings 4
Ingredients
- 1 small cauliflower, cut into florets
- 1 1/2 cups beer (375 ml)
- 2 cups all-purpose flour (500 ml)
- salt
Hollandaise
- 2 large egg yolks
- 1 tbsp white wine
- 1/2 tsp lemon juice (3 ml)
- 1/4 cup boiling water (60 ml)
- 1 1/2 cups melted butter (375 ml), still warm
- A few drops of Tabasco
- salt and pepper
- Canola or other vegetable oil for frying
Instructions
- Steam the cauliflower florets until tender; cool and refrigerate until you’re ready for them.
- When you’re ready to cook them, heat an inch or two of oil in a heavy, shallow pot over medium-high heat to about 175 C (350 F), or until a scrap of bread sizzles when you dip it in.
- In a shallow bowl, whisk the flour and beer until smooth. Dip the cauliflower florets in batter and carefully place one at a time in the oil and cook, turning gently as needed, until golden brown. Transfer to a paper towel-lined plate and season with salt.
- To make the hollandaise, combine the egg yolks, wine, lemon juice and water in a blender. Mix on med-high speed and slowly add the butter in a thin stream until it emulsifies. Season with Tabasco, and salt and pepper to taste.
- Serve the fritters with hollandaise sauce.