Mondrian Soho Hotel - NYC
While most of Sam Talbot’s Beard House menu featured seafood, his simple cauliflower fritters were a standout, too.
2 dozen fritters
- 1 head of cauliflower, broken into florets
- 3 cloves garlic
- 1 bay leaf
- 1/4 yellow onion, quartered
- 1/4 bunch thyme, tied with kitchen string
- Salt and pepper to taste
- 3/4 cup panko bread crumbs, divided
- 3 ounces cream cheese
- 1 tablespoon honey
- 1/2 cup Wondra flour
- 2 tablespoons grated parmesan
- 1 tablespoon Old Bay seasoning
- Canola oil, for frying
In a large saucepan, add the cauliflower, garlic, bay leaf, onion, and thyme and cover with water. Boil until the cauliflower is fork tender. Strain and discard the bay leaf and thyme. Allow to cool.
In a food processor, purée the cauliflower with 1/2 cup panko, cream cheese, and honey. Refrigerate for at least an hour.
In a medium mixing bowl, combine the Wondra flour, remaining 1/4 cup panko, parmesan, and old bay. Set aside.
Roll the cauliflower mixture into 1 1/2-inch round balls. Toss each ball in the flour–panko mixture, coating completely. Place the dredged cauliflower balls on a paper towel–lined baking sheet.
Pour enough canola oil into a large pan so it is 1 1/2-inches deep and heat until it begins to ripple. Fry the cauliflower fritters in small batches until golden, about 7 minutes. Remove the fritters from the oil and return them to the baking sheet to drain. Let cool and serve immediately.