These Cauliflower Fritters with Wasabi Mayo Sauce are a lovely addition to any appetizer spread and serve deliciously alongside main courses such as stir-fry, kebabs, or seared pork chops. Crispy on the outside, with a moist and savory interior, coupled with the spicy creaminess of the wasabi mayo, these fritters are easily one of my favorite ways to fry veggies at home. What’s more, the wasabi mayo couldn’t be simpler to make and also pairs deliciously with things like egg rolls, spring rolls, or crispy rice.
Best of all, these fritters use only easy-to-find, simple ingredients such as cauliflower, eggs, flour, and scallions, along with some simple seasonings such as Korean red pepper, parsley, garlic, and basil. The process is delightfully straightforward, just combine the ingredients into a batter, fry, and serve.
Now, without further introduction, let’s fry some fritters.
Recipe Overview – What to Expect
All right, you’ve made it this far and are still reading. That means you probably have a few questions – perhaps you’re wondering what this recipe tastes like, or how hard it is to make. Or maybe you’re wondering if this recipe is make-ahead friendly or what the process is like, or what it pairs well with.
For the answer to those questions and more, read on.
- Taste and Texture:
- Taste: The cauliflower and chickpeas are the main flavors here, and that means you can expect a slightly nutty and earthy flavor profile. The addition of fresh basil and parsley brings a bright, herbal, and subtly anise flavor to the fritters. Finally, Korean red pepper provides a mild background heat, along with subtle smokiness, while the fresh lemon juice brings a dash of citrus. The wasabi mayo, naturally, brings a nice kick, carried on a creamy texture.
- Texture: The patties cook up crisp on the outside, with a tender, moist interior. The wasabi mayo adds creaminess, providing a nice bit of contrast to the overall texture.
- Difficulty Level: A textbook case of a ‘moderate difficulty’ recipe. The recipe starts with a bit of chopping, mashing, and mixing, followed by frying. After that, it’s time to mix the ingredients for the mayo sauce. Certainly not hard, but not quite ‘easy’ either.
- Preparation Process: We start by chopping the vegetables, mashing the chickpeas, and then mixing it all together to form a coarse batter. From there, we form the fritters and fry them. While the fritters rest, we mix the wasabi mayo.
- Pairings: I’d recommend pairing them alongside my sweet and spicy chili sauce. They also pair deliciously alongside something like a fresh tzatziki or an aioli. In terms of main courses, they pair nicely with things like fried or grilled chicken, fried pork chops, or grilled steaks. They also love fresh sides such as green salads or as a starter with sliced fresh veggies. They also pair nicely alongside other starters, such as charcuterie and fresh veggies. I could also see these fritters serving as the ‘meat’ of vegetarian wraps.
Ingredient Checklist – Everything You’ll Need
- 1 head of cauliflower, chopped
- Tip: I do recommend using fresh cauliflower for these fritters. However, if using frozen, be sure to allow it to thaw completely before chopping – otherwise, you will introduce too much water into the batter, making it soggy.
- Substitution: Broccoli or zucchini can both be used in place of the cauliflower. However, be sure to drain the zucchini otherwise it will add too much moisture to the batter.
- 15.5 oz. can of chickpeas - drained
- Tip: I crushed the chickpeas by hand using a pastry cutter. They don’t need to be smashed fine or smooth but do try to get all of the largest clumps out. That said, feel free to use the food processor. However, do leave the chickpeas somewhat coarse, as this will give the fritters a heartier texture.
- Substitution: My go-to substitution would probably be white beans, at a one-to-one ratio.
- 3-4 cloves of garlic, chopped
- Tip: As always, feel free to adjust the amount of garlic to suit your taste.
- Tip Two: You can roast the garlic before adding it to the batter for a mellow, sweeter flavor.
- Substitution: Feel free to use powdered or flaked garlic if fresh isn’t available, about one teaspoon should work. As with fresh, more or less depending on your preference.
- 2-3 scallions, chopped
- Tip: Soak them in cold water if you want a milder flavor.
- 6-7 leaves of fresh basil, chopped
- Note: Basil gives the fritters a nice background anise flavor.
- Substitution: My go-to in this recipe would be fresh cilantro, or simply just leave it out and add in a little extra parsley. I would ‘not’ recommend mint, as mint would risk overpowering the fritters.
- 2-3 tablespoons of fresh Italian parsley, chopped
- Substitution: You can use dried if you don’t have fresh. As with the basil, cilantro is probably the best alternative for this particular recipe.
- 1 cup flour
- Tip: Plain, all-purpose flour is all we’re looking for here.
- Substitution: Your gluten-free flour of choice will likely work just fine.
- 1 cup breadcrumbs
- Tip: I do recommend using Italian-style breadcrumbs for this recipe.
- Substitution: Here again, your gluten-free breadcrumbs of choice will work just fine.
- 3 tablespoons fresh lemon juice
- Tip: Fresh lemon juice adds brightness and acidity to balance the flavors. Avoid bottled lemon juice if possible.
- Substitution: That said, bottled lemon juice can be used if that is all you have on hand. Lime juice can be used in place of lemon juice for a zestier flavor. Use at a one-to-one ratio.
- 1 cup milk
- Tip: It is very important to use whole milk, or even cream, for this recipe. The added fat helps bind the fritters, while also adding both flavor and texture.
- Substitution: Your full-fat plant-based milk of choice will work just fine. That said, you might want to include an additional egg white to make up for the loss in fat.
- 2 eggs
- Tip: Eggs work to bind the batter. While you can break the eggs right into the batter, beating them first helps in mixing.
- Substitution: If need be, your egg substitute of choice will of course work in this recipe.
- 1½ tsp. salt
- Tip: Helps to bind and balance the flavors. As always, adjust the salt according to your preference.
- 1 tsp. black pepper
- Tip: While freshly ground black pepper works for the best aromatics, pre-ground works just fine in this recipe.
- 1 teaspoon Korean red pepper (gochugaru)
- Substitution: If you don’t have gochugaru, substitute it with red pepper flakes or cayenne pepper.
- Vegetable oil for frying
- Tip: We’re only using the oil for frying, so we want a high-heat, flavor-neutral oil, such as vegetable or canola.
- Substitution: This is one recipe where I would recommend ‘against’ using extra virgin olive oil, as it has a relatively low heat tolerance, and thus will negatively impact the fritters during frying.
For the Wasabi Mayo Sauce:
- 3 tablespoons mayonnaise
- Substitution: Yes, the vegan mayonnaise of your choice will work just fine here.
- 1 teaspoon wasabi sauce
- Substitution: I’ll be honest, it’s very hard to replicate the sharp, spicy kick of wasabi since it’s so distinctive in its flavor, and since it melds so well with the mayo. My go-to on this would probably be a bit of horseradish, or to just up the amount of chili garlic sauce.
- 1 teaspoon chili garlic sauce
- Substitution: Sambal oelek, chili crisp sauce, or Sriracha can all be used as alternatives.
- 1 teaspoon sesame oil
- Tip: Use toasted sesame oil for a richer flavor.
Tips for Preparing the Cauliflower Fritters
- The Cauliflower
- Chop Finely: You want to make sure that you chop the cauliflower both evenly and finely, so as to ensure even distribution throughout the batter. Also, no one wants giant chunks of cauliflower in their fritters. Not fun.
- Frozen Cauliflower: If you use frozen cauliflower, you want to thaw it completely before using it, or you will introduce too much water into the batter – resulting in soggy fritters.
- The Chickpeas
- Coarsely mash the chickpeas: Crush the chickpeas only until you’ve crushed all of the largest chunks. Leave the chickpeas coarse. We do ‘not’ want a chickpea paste or hummus. The coarseness adds texture to the fritters.
- Let the Batter Rest
- Resting is Important: Do not skip this step. I cannot stress enough how important this is. Why? Because the batter sets as it rests, and this helps the fritters to keep their form during frying.
- Fry With Medium Heat
- Why Medium Heat: You want the oil hot, but not smoking. The best way to achieve this is over medium heat.
- If the oil is too hot: Fried in oil that is too hot, the outside of the fritters will brown too quickly while the inside remains undercooked, in which case you will need to burn the outside of the fritters to fully cook the interior. Not good.
- If the oil is too cool: However, if the oil is too cool, the fritters will cook too slowly, which will lead to them absorbing too much oil during frying, making them soggy. Also not good.
- Don’t Overcrowd the Pan
- Cook in batches: This is important. Yes, it can be tempting to try to fry the fritters in as few batches as possible to save time, but this risks overcrowding the pan – which can in turn ruin the fritters.
- Why Overcrowding is Bad: Overcrowding the pan lowers the oil’s temperature. A lower oil temperature leads to soggy fritters, as it slows down the frying process, which in turn allows the fritters to absorb more oil than they should. No one wants soggy fritters. And yes, as I said in the intro, this recipe does take some time and patience.
- Flatten the Fritters
- Gently flatten the batter: After spooning the fritters into the pan, you’ll want to flatten them (gently!) with your spatula, as pictured here. What this does is it helps to ensure even frying, while also helping to shape the fritters, which in turn helps them to hold together during frying. However, if you aren’t gentle, you risk breaking them apart.
- Drain on Paper Towels
- Remove excess oil: Once you’re done frying, set the fritters on a paper towel and allow them to drain. This removes any excess oil leftover from frying and helps to prevent them from becoming soggy.
Cauliflower Fritters with Wasabi Mayo
- Total Time: 50 minutes
Ingredients
Units
Scale
- 1 head of cauliflower, chopped
- 15.5 oz. can of chickpeas, drained
- 3-4 cloves of garlic, chopped
- 2-3 scallions, chopped
- 6-7 leaves of fresh basil chopped
- 2-3 tbs. of fresh Italian parsley, chopped
- 1 cup of flour
- 1 cup of breadcrumbs
- 3 tbs. fresh lemon juice
- 1 cup milk
- 2 eggs
- 1 1/2 tsps. salt
- 1 tsp. coarse black pepper
- 1 tsp. Korean Red pepper
- Vegetable oil for frying
For the Wasabi Mayo Sauce:
- 3 tbs. mayonnaise
- 1 tsp. wasabi sauce
- 1 tsp. chili garlic sauce
- 1 tsp. sesame oil
Instructions
For the Wasabi Mayo Sauce:
- Combine all of the ingredients in a small bowl and stir.
For the Fritters:
- Clean cauliflower and pat dry. Cut them into florets and chop the florets into pieces.
- Drain the chickpeas and mash with a pastry cutter. Place the chickpeas in the bowl with the chopped cauliflower.
- Chop the scallions, garlic, fresh basil, and Italian parsley, and add to the bowl with the cauliflower and chickpeas.
- Add the flour, breadcrumbs, and seasonings and toss.
- Beat the eggs with the milk and add to the bowl.
- Add the fresh lemon juice and mix until everything is incorporated.
- Let the batter sit for about 10 - 15 minutes before forming into patties.
- Heat a large cast iron frying pan on medium-low heat.
- Add a tablespoon or two of vegetable oil to the pan.
- Using a quarter-cup measuring spoon, spoon the batter into the pan, do not overcrowd the pan. Quickly and gently, press the batter a little with a spatula.
- Cook for about 3½ minutes on one side and carefully turn over to finish cooking for about another 3 minutes on the other side.
- Prep Time: 15 minutes
- Inactive Prep Time: 15 minutes
- Cook Time: 20 minutes
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And those are our Cauliflower Fritters with Wasabi Mayo Sauce. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.
Happy Cooking!
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