Cajun Cauli Fritter Lettuce Wraps

Name: Cajun Cauli Fritter Lettuce Wraps with Remoulade & Old Bay Potato Wedges
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 1/2 tbsp Sour Cream; 1 unit Sliced Dill Pickle; 1 Kidney Beans; 1 Lettuce; 12 oz Potato; 1 Lemon; 1 tbsp Old Bay Seasoning; 6 oz Cauliflower; 1 tbsp Cajun Spice Blend; 4 tbsp Mayonnaise; 82 g Tempura Batter Mix; 2 unit Scallions; 2 tsp Dijon Mustard; tsp Black Pepper, tsp; 2 tbsp Cooking Oil, tbsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp

with Remoulade & Old Bay Potato Wedges

By Recipe0 System

How do you NOT love something that’s been fritter-fied?! This veggie version, inspired by traditional New Orleans flavors, stars cauliflower rice and kidney beans, mashed, then mixed with a light, Cajun-spiced tempura batter. Shallow-fried until crispy, the hot fritters get piled onto cool, crisp lettuce leaves with tangy dill pickles and a creamy-lemony remoulade for a texture-flavor shazam. Old Bay potato wedges on the side round this out to a perfect vegetarian dinner (or lunch) idea.

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 unit Sliced Dill Pickle
1 Kidney Beans
1 Lettuce
12 oz Potato
1 Lemon
1 tbsp Old Bay Seasoning
6 oz Cauliflower
1 tbsp Cajun Spice Blend
4 tbsp Mayonnaise
2 7/8 oz Tempura Batter Mix
2 unit Scallions
2 tsp Dijon Mustard
tsp Black Pepper, tsp
2 tbsp Cooking Oil, tbsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Roughly chop pickle slices.
2

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use more in the next step), salt, and pepper.

Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3

In a medium bowl, combine mayonnaise, sour cream, mustard, half the scallion whites, juice from one lemon wedge (two wedges for 4 servings), and a pinch of Old Bay Seasoning (¼ tsp for 4). (Save remaining Old Bay Seasoning for another use.)
4

Drain and rinse half the beans (all for 4 servings). Place beans in a large bowl and mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.)

Drain cauliflower rice; pat dry with paper towels and transfer to bowl with mashed beans.

Add tempura batter mix, Cajun Spice Blend, remaining scallion whites, 1⁄3 cup water (2⁄3 cup for 4), and ¼ tsp salt (½ tsp for 4) to bowl; whisk to combine. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
5

Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add ¼-cup scoops of cauliflower batter to pan. (TIP: You may need to cook fritters in batches; reduce heat to medium low if fritters are browning too quickly.) Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.
6

Trim and discard root end from lettuce; separate leaves. Cut fritters in half.

Fill lettuce leaves with fritters and chopped pickle; drizzle with as much remoulade as you like.

Divide lettuce wraps and potato wedges between plates; sprinkle with scallion greens. Serve with remaining lemon wedges and any remaining remoulade for dipping.

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