Cajun Cauli Fritter Lettuce Wraps
with Remoulade & Old Bay Potato Wedges
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 unit
Scallions
1 unit
Sliced Dill Pickle
1 unit
Lemon
1 unit
OLD BAY® Seasoning
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Dijon Mustard
1 unit
Kidney Beans
6 ounce
Riced Cauliflower
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 tablespoon
Cajun Spice Blend
1 unit
Baby Lettuce
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.)
• 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.
• 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.
• 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.
