These freshly fried florets are a must-have party starter.
Beer-Battered Cauliflower with Lemon-Herb Sauce
Makes about 6 servings
Ingredients
- 1½ pounds cauliflower florets
- 1 cup plus 2 tablespoons self-rising flour, divided
- ⅓ cup plain yellow cornmeal
- 1 teaspoon kosher salt
- 1 cup lager beer
- 2 teaspoons hot sauce
- Vegetable oil, for frying
- Kosher salt, for sprinkling
- Lemon-Herb Sauce (recipe follows)
Instructions
- Line a rimmed baking sheet with paper towels. Place a wire rack on top of paper towels.
- In a large resealable plastic bag, combine cauliflower and 2 tablespoons flour. Seal bag and shake well. In a large bowl, combine cornmeal, 1 teaspoon salt, and remaining 1 cup flour. Add beer and hot sauce, whisking until combined.
- Fill a large Dutch oven with oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 350°.
- Working in batches, dip cauliflower in beer mixture, letting excess drip off. Carefully place cauliflower in hot oil. Fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove using a slotted spoon and let drain on prepared rack. Allow oil to return to correct temperature between batches. Sprinkle cauliflower with salt. Serve warm with Lemon-Herb Sauce.
Lemon-Herb Sauce
Makes about 1 cup
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons chopped green onions
- 1 tablespoon packed chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic paste
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: chopped fresh parsley
Instructions
- In a small bowl, stir together mayonnaise, sour cream, green onion, parsley, lemon zest and juice, garlic paste, salt, and pepper. Garnish with parsley, if desired.
