Perfect for a light warm weather meal, these Korean Cauliflower Fritters offer a healthy, hearty meal with an unexpected flavor profile.

My original idea for this recipe looked more like a spicy veggie burger hence the addition of the black beans. Interestingly however, somewhere along the lines, I ended up making fritters.

The result far exceeded my expectations so I quickly threw together an impromptu platter and served the fritters over a bed of lettuce alongside a dome of rice.

I've really been on a rice bowl kick, and they've been fueling my culinary inspiration of late. There are million variations across the internet but today's focuses on a East meets West fusion.

This is truly feel good food. The dish is packed with flavor and hearty goodness. To bring some lightness to the meal, I served it alongside my pickled sweet potato salad and a simple chili paste dipping sauce that's both sweet and spicy.

My goal here was to create a flavorful meal that relied on pantry basics and that can be made in a pinch. Voila, today's recipe checks all those boxes. So without further delay, let's get into it.

Korean Cauliflower Fritters

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5 from 5 reviews

Author: Living the Gourmet
Total Time: 25 minutes
Yield: 4 servings 1x

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Ingredients

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For the Chili Dipping Sauce:

4 tbs. - honey
4 tbs. - garlic chili sauce
2 tsp. sesame oil
2 tsp. sesame seeds

For the Fritters:

1/2 head of fresh cauliflower - sectioned into florets
1 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. gochugaru flakes - (Korean Red Chili Pepper Flakes)
2 tsp. sesame oil
4 garlic cloves
1 jalapeno
2 inch piece of ginger
4 eggs
2 cups flower
1 tsp. sugar
3 sesame seeds
15.5 oz. can of black beans - rinsed and drained
3 scallions - sliced
Cooking oil

For the Garnishes:

Scallions - sliced
Lettuce
Rice
Avocado - sliced

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Instructions

For the Chili Dipping Sauce:

Combine all of the ingredients for the dipping sauce in a small bowl and stir. Set aside.
Dipping sauce can be stored in an airtight jar for up to 2 weeks.

For the Fritters:

Place the cauliflower, ginger, jalapeno, sesame oil, fresh ground black pepper, salt, sugar, gochugaru (Korean Red Chili Pepper Flakes) and garlic cloves in a food processor and process.
Place this mixture in a large bowl and add the eggs, flower and sesame seeds and stir until well incorporated.
Add the black beans and scallions and stir into the batter.
Let the batter sit for about 10 minutes.
Heat a large cast iron frying pan with about ¼ inch of cooking oil.
Spoon the batter into the pan and gently flatten with the back of a spatula.
Let the fritter get a nice golden color on one side. This should take about 3 – 4 minutes per side on a medium heat.
Carefully turn over and finish cooking on the other side until a beautiful golden color forms on the other side.
Place on a platter prepared with a paper towel to absorb any excess oil.
Assemble the plate as you like. I used rice, lettuce leaves, scallions and avocado slices.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: Asian American

Nutrition

Serving Size:
Calories: 764
Sugar: 17.5 g
Sodium: 968.2 mg
Fat: 51.4 g
Carbohydrates: 60.9 g
Protein: 25.5 g
Cholesterol: 124 mg

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Korean Cauliflower Fritters