Source: All About Beer Magazine Presents Summer Fare
Yield: About 36 pieces
Dill Pepper Flour:
1 cup flour
1 tsp kosher salt
2 tbs minced fresh dill
1 tsp red pepper flakes, crushed
1/2 tsp black pepper
For the Batter:
1/2 cup dill pepper flour
1 egg
1 egg white
1/2 cup lager beer
1 tbs melted butter, cooled
pinch cayenne pepper
Chili-Caper Dipping Sauce:
2 tbs cream
2 tsp jalapenos, minced
1 tbs red pepper, minced
2 tbs capers
1/2 tsp lemon zest
1 cup mayonanaise
pinch salt
1 head cauliflower
bread crumbs, Japanese panko style
1 cup peanut oil
2 cups canola oil
To make the dill-pepper flour, place flour, salt, dill, and red and black peppers in a bowl in food processor fitted with cutting blade. Cover and pulse on high until dill is very finely minced.
To make batter, mix all ingredients until smooth. For tender texture, let batter rest 1 hour before cooking fritters.
To make dipping sauce, blend all ingredients until smooth in a blender.
Trim away leaves and core cauliflower. Place cauliflower in steamer and cook over boiling water 8 minutes, or until crisp tender. Rinse under running cold water, break into florets and set aside to drain.
Dredge the drained cauliflower in herbed flour, then dip in batter. Roll in bread crumbs. Place coated cauliflower florets and set aside to drain.
Dredge the drained cauliflower in herbal flour, then dip into batter. Roll in bread crumbs. Place coated cauliflower florets in pan sprinkled with bread crumbs. When all florets are dipped, let coating set 20 minutes in refrigerator ( can also be made up to this point and held for 4 hours).
Heats oils in large, deep pot to 375F. Fry fritters in batches of 4-5 until golden, turning twice, turning twice. Let oil reheat between batches. Drain on paper towel until warm and serve with chili-Caper Dipping Sauce.
