Almost like snacking on popcorn, it is
difficult to eat just a few pieces of this. An appetizer on its own, I
think it is also a nice side dish with veal or pork cutlets.
Makes 6 to 8 servings
Hot Pepper Mayonnaise
1/2 cup mayonnaise, prepared or homemade
1/4 teaspoon crushed red pepper
3 large green onions (scallions), white and light green parts only,
2 teaspoons chopped fresh cilantro
Hot pepper sauce to taste
Oil for deep frying
1 medium size head cauliflower or broccoflower, cored, separated into
flowerets and steamed until tender, and patted dry with paper towel
To make the hot pepper mayonnaise, in a small bowl, beat together the
mayonnaise, crushed red pepper, and green onions.
Stir in the cilantro
and hot pepper sauce. Refrigerate 1 hour to longer to blend the
flavors. Serve cool, but not chilled.
In a deep fat fryer or deep heavy skillet, heat the oil to 370F. Whisk
the beer batter until frothy. Dredge the cauliflower flowerets in the
batter. Drop them one by one into the hot fat. Fry in batches until
golden brown, about 2 minutes per batch. Remove with a slotted spoon
and drain on the paper towels. Dust lightly with salt. Serve hot with
the hot pepper mayonnaise for dipping.
Substitute a pinch ground red (cayenne) pepper for the freshly ground
black pepper for Beer Batter in this recipe.
If it is necessary to fry them in batches, keep the fritters hot in a
300F oven until all are fried.