Cauliflower Fritters Recipe

By Marcus Samuelsson |

I’m getting excited for the upcoming Kwanzaa holiday.  Today I’m honoring the principle kuumba, or creativity.  I think cauliflower can be a bland vegetable, but with some delicious spices and an easy beer batter, my recipe for Cauliflower Fritters from Soul of a New Cuisine creatively takes this vegetable from boring to delectable.  

Last week I featured my Jerk Chicken recipe, which I shared in with the principle of ujima, or unity, in mind.  Other dishes that would be great are my Lentil StewCorn Mashed Potatoes orGreen Bean Salad.  How are you planning on celebrating Kwanzaa this year?

Prep Details

Servings: 8



1 head cauliflower, cut into small florets

4 cups peanut oil

1 1/2 tsp Ras al-Hanout(recipe follows)

1/2 tsp chili powder

Beer Batter(recipe follows)


Ras al-Hanout

1/4 cup ground cinnamon

2 tbsp ground tumeric

1 tbsp freshly ground black pepper

1 1/2 tsp ground nutmeg

1 1/2 tsp ground cardamom, preferably fresh ground

1 1/2 tsp ground cloves

Beer Batter

1/2 cup lager

1/4 cup water

Juice of 2 limes

1 tbsp soy sauce

3 drops Tabasco sauce

1/2 tsp Ras al-hanout

1 tsp salt

1/2 tsp freshly ground black pepper

1 cup all-purpose flour

1 tbsp cornstarch

1/2 tsp baking powder


To Make Ras al-Hanout:

Combine all the spices in a small bowl and blend well. Too intensify the flavors, lightly the toast the amount you need just before using. Store in a tightly sealed container in a cool, dark place for up to 3 weeks.

To Make Beer Batter:

1. Combine the beer, water, lime juice, soy sauce, Tabasco, ras al-hanout, salt, and pepper in a medium bowl.

2. Combine the flour, cornstarch, and baking powder in another medium bowl. Add the beer mixture, stirring until combined. Cover the batter and refrigerate for 30 minutes before using.

To Make Fritters:

1. Bring a large pot of salted water to a boil. Add the cauliflower and boil for 5 minutes, or until tender. Drain and pat dry.

2. Heat the peanut oil in a large deep pot to 350 degrees F. While the oil is heating, combine the ras al-hanout and chili powder on a plate.

3. When the oil is hot, working in batches, roll the cauliflower in the spice mixture, then dip into the beer batter, letting the excess drip off, and carefully place in the oil. Cook until golden, about 2 minutes. With a slotted spoon, transfer to a tray lined with paper towels to drain.

4. Sprinkle with salt and serve.