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

These crispy fritters are loaded with edamame, cauliflower rice and scallions, seasoned with garlic and ginger for a burst of flavor. The tempura batter creates a light, crunchy exterior that gives way to a tender, savory interior. Drizzled with a sweet chili mayo and served alongside a refreshing roasted broccoli slaw, this dish is a satisfying and delicious meal.

The slaw combines roasted broccoli with shredded red cabbage and a sesame-sweet chili dressing, adding a crunchy, tangy contrast to the fritters. Perfect for a weeknight dinner or a fun appetizer, these fritters are sure to become a favorite.

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce (except cauliflower rice). Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic and half the ginger. Trim and thinly slice scallions, separating whites from greens; mince 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. Meanwhile, place edamame, garlic and ginger in a medium microwave-safe bowl; microwave for 1 minute. Mash half the edamame mixture lightly with a fork. Add cauliflower rice and scallion whites; stir to combine. Stir in tempura mix, 1/3 cup cold water (2/3 cup for 4 servings), 1/2 tsp salt (1 tsp for 4) and pepper. Tip: Batter should be very thick but not dry; add a splash of water if necessary.
4. 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, carefully add 1 1/2-TBSP scoops of batter to pan; press down lightly with a spoon. (Tip: Depending on pan size, work in batches.) Cook until golden brown and crisp, 3-4 minutes per side. Transfer fritters to a paper-towel-lined plate. Season with salt.
5. In a large bowl, toss together roasted broccoli, cabbage, sesame dressing and half the chili sauce. Season with a pinch of salt and pepper. In a small bowl, whisk together mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Divide slaw and fritters between plates. Drizzle chili mayo over fritters. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use frozen edamame?

Yes, thaw the edamame before microwaving.

Can I make these fritters gluten-free?

Use a gluten-free tempura batter mix or substitute with rice flour and a pinch of baking powder.

How do I reheat leftover fritters?

Reheat in a 350°F oven for 5-7 minutes to restore crispiness.