Shared by Anna + Claude Polonsky
Shared by Anna + Claude Polonsky
Cauliflower Beignets
Yield: 6 to 8 servings: about 20 beignetsTime: 45 min to 1 h
Cauliflower Beignets
Yield: 6 to 8 servings: about 20 beignetsTime: 45 min to 1 hFamily Journey
Lodz, Poland and Kyiv, UkraineParis
New York City
Claude Polonsky grew up with his Ukrainian grandmother making this recipe for cauliflower beignets. As Anna points out, “As with all Askenazi recipes, it was just the cheapest ingredients, [and] they always could access cabbage and cauliflower.” While the ingredients in this recipe are humble, together they are more than the sum of their parts.
This recipe was shared by Anna and Claude Polonsky. Read more about their family in "Keeping Ashkenazi Recipes Alive in Paris" and try their recipes for klops (yiddish meatloaf), tsibeles (scrambled eggs), and strudel aux pommes (apple strudel).
Ingredients
For the beignets:
- 2 tablespoons Kosher salt
- 1 medium cauliflower (about 1 pound), cored and cut into medium florets
- 1 cup all-purpose flour
- ¼ cup finely chopped shallots
- 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 garlic clove, finely chopped
- 4 large eggs
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- Sunflower oil or other neutral oil for deep-frying
For the yogurt sauce:
- 1 cup Greek yogurt or nondairy cashew yogurt
- Finely grated zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Prepare the cauliflower: Bring a large pot of water with 2 tablespoons of salt to a boil. Add the cauliflower florets and boil until tender, 8-10 minutes. Drain and transfer to a bowl.
Step 2
When the cauliflower is cool enough to handle, mash it with a fork until mostly smooth with some small chunks remaining. Set aside.
Step 3
Make the yogurt sauce: In a small bowl, stir together the yogurt, lime zest and juice, cilantro, and olive oil. Season to taste with salt and pepper. Cover and set aside in the refrigerator.
Step 4
Make the beignet batter: In a large bowl, whisk together the flour, eggs, shallots, parsley, garlic, cumin, cinnamon, salt, and pepper until smooth. Fold in the mashed cauliflower and mash lightly if needed, ensuring all the florets are fully coated. The mixture will be slightly thick.
Step 5
Fry the beignets: Line a large plate or tray with paper towels. Fill a large deep saucepan with about 2 inches of oil and heat over medium-high heat to 365°F. If you don't have a thermometer, check the oil temperature by dropping in a pinch of the batter; if it sizzles vigorously, the oil is hot enough.
Step 6
With a large spoon, scoop up about a golf ball-sized portion if the mixture and carefully slide it into the oil; add another few beignets, but don't crowd the pan. Fry the beignets, turning once, until deep golden brown on both sides, 3 to 5 minutes per side. Monitor the oil temperature during frying, adjusting the heat as needed. Transfer the beignets to the paper towel-lined plate to drain. Repeat with the remaining batter, cooking the beignets in batches.
Step 7
Serve hot, garnished with parsley, alongside the yogurt sauce. Leftovers can be stored in an airtight container in the refrigerator for 4 days.
