Cajun Cauli Fritter Lettuce Wraps

🥘 Ingredients

• baby lettuce
  1 head
• black pepper
  ½ tsp
• cajun spice blend
  1 tbsp
• cauliflower rice
  2 c
• cooking oil
  ⅔ cup
• dijon mustard
  1 tsp
• kidney beans
  15 oz
• lemon
  1 unit
• mayonnaise
  3 tbsp
• old bay seasoning
  2 tsp
• potatoes
  12 oz
• salt
  ½ tsp
• scallions
  4 unit
• sliced dill pickle
  1 unit
• sour cream
  3 tbsp
• tempura batter mix
  1 c
• water
  ⅓ cup

🍳 Cookware

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

1. 

   1

   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: 12 oz, scallions: 4 unit, lemon: 1 unit, sliced dill pickle: 1 unit
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil (reserve ⅓ cup for frying), half the old bay seasoning , salt , and black pepper . Roast on top rack, flipping halfway through, until browned and tender ⏱️ 20 minutes .

   cooking oil: ⅔ cup, old bay seasoning: 2 tsp, salt: ½ tsp, black pepper: ½ tsp
3. 

   3

   In a medium bowl , combine mayonnaise , sour cream , dijon mustard , half the scallion whites, juice from one lemon wedge, and a pinch of old bay seasoning.

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

   4

   Drain and rinse kidney beans . Place beans in a large bowl and mash with a potato masher or fork until mostly smooth. 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, water , and remaining salt to bowl; whisk to combine.

   kidney beans: 15 oz, cauliflower rice: 2 c, tempura batter mix: 1 c, cajun spice blend: 1 tbsp, water: ⅓ cup
5. 

   5

   Heat a ⅓-inch layer of reserved 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. 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 minute on second side. Using a slotted spoon , transfer to a paper-towel-lined plate. Season with 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: 1 head