Crispy Edamame Cauliflower Fritters with Roasted Broccoli Slaw and Sweet Chili Mayo

These crispy fritters are a delightful way to enjoy your veggies. Made with mashed edamame, riced cauliflower and scallions, they’re seasoned with garlic and ginger for a flavor punch. The tempura batter gives them a light, crunchy exterior while staying tender inside.

Paired with a roasted broccoli slaw tossed in a sesame-sweet chili dressing and a drizzle of sweet chili mayo, this dish is a complete meal that’s both satisfying and refreshing. Perfect for a quick weeknight dinner or a fun appetizer.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Shelled EdamameView ingredient guideLike ingredientDislike ingredient

6 ounce Riced CauliflowerView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Cut broccoli into bite-size pieces. Mince or grate garlic and half the ginger. Thinly slice scallions, separating white and green parts; mince the whites.
2. Toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
3. In a medium microwave-safe bowl, combine edamame, garlic and ginger. Microwave for 1 minute. Lightly mash half the edamame mixture with a fork. Add cauliflower rice and scallion whites; stir to combine. Add tempura mix, 1/3 cup cold water (2/3 cup for 4 servings), 1/2 tsp salt (1 tsp for 4) and pepper. Stir until thick but not dry; add a splash of water if needed.
4. Heat a 1/3-inch layer of oil in a large pan over medium-high heat. When oil shimmers, drop 1.5-Tbsp scoops of batter into the pan; flatten slightly with a spoon. Cook until golden brown and crisp, 3-4 minutes per side. Work in batches if needed. Transfer fritters to a paper-towel-lined plate and season with salt.
5. In a large bowl, toss roasted broccoli with cabbage, sesame dressing and half the sweet chili sauce. Season with salt and pepper. In a small bowl, whisk mayonnaise with remaining sweet chili sauce; add water 1 tsp at a time until drizzling consistency.
6. Divide slaw and fritters among plates. Drizzle chili mayo over fritters. Garnish with scallion greens.

Recipe Tips

FAQ

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura batter mix or substitute with rice flour and a little baking powder.

How do I store leftovers?

Store fritters and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fritters in an oven or toaster oven to maintain crispiness.

Can I use frozen edamame?

Yes, thaw them first and pat dry before using.