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Summer
Fare Cookbook from ALL ABOUT BEER
Just
in time for warm weather comes a collection of fresh recipes from
the editors at ALL ABOUT BEER magazine. I contributed a recipe for
cauliflower fritters made with Warka lager - a well-balanced lager
I'd never sampled before, and enjoyed pairing it with the crispy,
spicy fritters. In homage to Eastern European cooking traditions,
I used lots of fresh dill in the batter, and that made the white florets
look even prettier, coated in a crunchy Panko crumb crust.
Here's
the recipe to help you fritter away a weekend evening...
Spicy
Cauliflower Fritters
Makes
about 36 pieces
INGREDIENTS:
1 head
cauliflower
Japanese panko bread crumbs
1 cup peanut oil
2 cups canola oil
For the
Dill-Pepper Flour: 1 cup flour
1 teaspoon kosher salt
2 tablespoons minced fresh dill
1 teaspoon red pepper flakes
1/2 teaspoon finely ground black pepper
For the
Batter: 1/2 cup Dill-Pepper Flour
1 large egg
1 egg white
1/2 cup lager, such as Warka
1 tablespoon melted butter, cooled
Pinch cayenne pepper
For the
Chili-Caper Dipping Sauce:
2 tablespoons cream
1 tablespoon minced jalapeno
1 tablespoon minced red bell pepper
2 tablespoons capers
1/2 teaspoon lemon zest
1 cup mayonnaise
Pinch salt
1. Trim
away leaves and core woody stem out of cauliflower head. Place in
steamer basket above boiling water and steam 8 minutes. While it steams,
prepare the Dill-Pepper flour by mixing all the ingredients in a food
processors on HIGH until dill is finely minced.
2. Whisk
eggs for the batter until smooth and frothy. Blend in flour, lager,
melted butter and pepper, mix until smooth.
3. To
make Dipper Sauce, place all ingredients in a blender and blend on
STIR until smooth, then scrape into a serving bowl and chill until
ready to serve.
4. Place
cooked cauliflower in cold water to stop cooking after 8 minutes -
the florets should be crisp-tender. Pull apart into 36 florets. Set
aside to drain. Dredge the drained florets in herbed flour, then dip
into batter. Place 2 cups Panko Crumbs in a sheet pan, and place battered
florets on top of crumbs, then sprinkle with more crumbs. Press crumbs
gently into place. Put pan in refrigerator to chill for 20 minutes
to set the coating. (Fritters may be prepared up to this point and
held chilled for 4 hours before frying).
5. Heat
the oils in a large deep Dutch oven to reach 375 F. Fry fritters in
small batches of 4-5 pieces, turning twice to cook evenly. Let oil
reheat between batches. Drain fritters on a pan lined with paper towels
until just warm, and served with Chili-Caper Dipping Sauce.
Enjoy
more recipes such as Barbecued Lamb Ribs with Summit IPA BBQ Sauce
and New Holland Red Tulip Ale Pork Medallions in the special cookbook
sold with the July-August 2005 issue of ALL ABOUT BEER, on newsstands
now.
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