Beignets de Choux Fleur

Snack

Beignets de Choux Fleur (cauliflower fritters) are a staple of French home cooking, especially in the south. Crisp, golden fritters with a fluffy middle. They’re the sort of snack you can’t help picking at, perfect for sharing (or not) alongside a glass of rosé.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients 

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• 1 cauliflower
• 3 egg
• 150 gr plain flour
• 100 ml whole milk
• 1 handful fresh parsley
• 1 tbsp curry powder optional, for a subtle warmth
• vegetable oil for deep frying
• salt and black pepper

Equipment

• 1 saucepan (for boiling cauliflower)
• 1 saucepan (for frying cauliflower)
• 2 mixing bowl
• 1 whisk
• 1 skimmer spoon
• 1 chopping board
• 1 kitchen paper (bamboo, because it's better for the planet!)

Instructions

1. 1. Prepare the cauliflower

   Break the cauliflower into small florets, discarding the tough stem. Rinse them well. Bring a large saucepan of salted water to the boil, then add the florets. Cook for about 8 minutes, until just tender but not mushy. Drain thoroughly and set aside to cool.
2. 2. Make the batter

   In a large bowl, whisk the eggs until frothy. Gradually add the flour, whisking constantly to avoid lumps. Pour in the milk little by little, whisking until you have a smooth, thick batter. Stir in the chopped parsley, curry powder (if using), salt, and pepper. The batter should coat the back of a spoon.
3. 3. Coat the cauliflower

   Once the cauliflower is cool enough to handle, gently fold the florets into the batter, ensuring each piece is well coated. Don’t rush this bit, every floret deserves its golden jacket.
4. 4. Fry the beignets

   Heat the oil in a deep frying pan or fryer to 180°C (or until a drop of batter sizzles and floats). Using a slotted spoon, carefully lower a few battered florets into the hot oil. Fry in batches for about 3–4 minutes, turning occasionally, until crisp and golden. Don’t overcrowd the pan, or you’ll end up with soggy fritters (and nobody wants that).
5. 5. Drain and serve

   Lift the beignets out with a slotted spoon and drain on kitchen paper. Serve piping hot, with a squeeze of lemon or a tangy yoghurt dip if you fancy.

Notes

• For extra crunch, try adding a tablespoon of cornflour to the batter. If you’re feeling adventurous, a pinch of smoked paprika or cumin can add a lovely depth. These are best eaten fresh, but if you must reheat, pop them in a hot oven for a few minutes to revive their crispiness.

About this recipe

Beignets de Choux Fleur are a staple of French home cooking, especially in the south where vegetables are celebrated with gusto. While fritters might sound indulgent, they were once the clever cook’s answer to using up leftover veg and stretching the family budget. The tradition of frying battered vegetables goes back centuries, with beignets making their grand appearance at village fêtes and family gatherings alike. In France, they’re often served as a starter or alongside a green salad for a light lunch.

Some say the secret is in the batter, others in the oil, but really, it’s about sharing something simple and delicious with the people you love. And if you ever find yourself in Provence during a local festival, don’t be surprised to see a queue forming for these golden morsels, proof that sometimes, the best things in life are fried!