Cajun Cauli Fritter Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2 unit
• black pepper
• cajun spice blend
  2 tbsp
• cauliflower rice
  12 oz
• cooking oil
  4.667 tbsp
• dijon mustard
  4 tsp
• kidney beans
  1 unit
• lemon
  2 unit
• mayonnaise
  1/2 c
• old bay seasoning
  2 tbsp
• potatoes
  24 oz
• salt
• scallions
  4 unit
• sliced dill pickle
  2 unit
• sour cream
  3 tbsp
• tempura batter mix
  164 g

🍳 Cookware

• baking sheet
• medium bowl
• large bowl
• potato masher
• large pan
• slotted spoon

1. 

   1

   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 sliced dill pickle .

   potatoes: 24 oz, scallions: 4 unit, lemon: 2 unit, sliced dill pickle: 2 unit
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil , half the old bay seasoning (you'll use more in the next step), salt , and black pepper . Roast on top rack, flipping halfway through, until browned and tender, ⏱️ 20 minutes .

   cooking oil: 4 tbsp, old bay seasoning: 2 tbsp, salt, black pepper
3. 

   3

   In a medium bowl , combine mayonnaise , sour cream , dijon 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.)

   mayonnaise: 1/2 c, sour cream: 3 tbsp, dijon mustard: 4 tsp
4. 

   4

   Drain and rinse half the kidney 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.

   kidney beans: 1 unit, cauliflower rice: 12 oz, tempura batter mix: 164 g, cajun spice blend: 2 tbsp, salt
5. 

   5

   Heat a 1⁄3-inch layer of cooking 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 minutes on first side and ⏱️ 1 minutes on second side. Using a slotted spoon , transfer to a paper-towel-lined plate. Season with salt .

   cooking oil: 2 tsp, salt
6. 

   6

   Trim and discard root end from baby 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.

   baby lettuce: 2 unit