Chinese Cauliflower Fritters with Garlic-Soy Sauce Recipe
Cauliflower fritters inspired by Chinese street food are a great way to sneak in some vegetables. They are tender on the inside, lightly crispy on the outside, and served with an aromatic garlic-soy dipping sauce. They’re a bit like potato pancakes, but in a lighter, veggie version.
These cauliflower fritters combine the comfort of familiar potato pancakes with the lightness and aroma of Asian street food. The garlic-soy dipping sauce adds depth and umami, turning a simple vegetable dish into an addictive snack.
Chef's tips
Don’t overcook the cauliflower so it doesn’t become watery; this helps keep the batter thick and the fritters crisp. Fry them over medium heat so they cook through without burning on the outside. If the batter releases too much moisture while standing, stir in a spoonful of flour before frying the next batch.
How to serve
Serve the fritters immediately after frying, with the sauce on the side for dipping. They pair well with a simple cucumber salad, miso soup, or a light Asian-style slaw. You can also serve them in lettuce leaves with extra herbs and a drizzle of sauce for a lighter meal.
Ingredients
- cauliflower small, cut into florets - 1 piece
- eggs - 2 piece
- flour about 1/2 cup - 80 g
- potato or corn starch - 2 tablespoon
- chives chopped - 3 tablespoon
- salt for cooking and the batter
- white pepper can be replaced with black pepper - 0.25 teaspoon
- oil for frying - 4 tablespoon
- soy sauce for the sauce - 3 tablespoon
- vinegar you can use apple cider vinegar - 1.5 tablespoon
- sugar for the sauce - 1 teaspoon
- garlic finely chopped, for the sauce - 3 clove
- water for the sauce - 2 tablespoon
- sesame oil optional, for the sauce - 0.5 teaspoon
Preparation
- Divide the cauliflower into small florets and rinse. Bring a pot of water with 1 teaspoon of salt to a boil. Add the cauliflower and cook for 5–6 minutes, until tender but not falling apart. Drain and set aside to cool slightly.
- Transfer the cooked cauliflower to a large bowl and mash with a fork or potato masher into small pieces; it doesn’t need to be perfectly smooth.
- Add the eggs, flour, starch, chives, salt, and pepper. Mix until you get a thick batter that you can shape into fritters with a spoon. If the batter is too thin, add a bit more flour.
- Heat 2 tablespoons of oil in a pan over medium heat. Spoon the batter into the pan, forming small fritters. Fry for 3–4 minutes on one side, until the bottom is golden and crispy, then flip and fry for another 2–3 minutes. Repeat with the remaining batter, adding more oil as needed.
- Place the fried fritters on a plate lined with paper towels to drain excess oil.
- Make the sauce: in a small bowl, mix the soy sauce, vinegar, sugar, water, and sesame oil until the sugar dissolves. Add the chopped garlic and stir.
- Serve the hot fritters, dipping them in the garlic-soy sauce.
Storage
Placuszki przechowuj w lodówce do 2 dni. Podgrzewaj na suchej patelni na małym ogniu, aż znów będą ciepłe i lekko chrupiące. Możesz je też zamrozić i odgrzać w piekarniku.
