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
