---
title: Cajun Cauli Fritter Lettuce Wraps
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/cajun-cauli-fritter-lettuce-wraps-6398d2af759c8ce9440b9fd2}
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Milk, Eggs, Wheat]
tags: [Veggie, New, Quick]
rating: 4.0
rating_count: 786
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Many loved the tasty, unique combination of flavors}, {theme: Texture, text: A few found the fritters mushy; adding panko could improve crispiness}]
image: "data/recipes/cajun-cauli-fritter-lettuce-wraps.jpg"
---
Wash and dry produce. Cut @potatoes{12%oz} into ½-inch-thick wedges. Trim and thinly slice @scallions{4%unit}, separating whites from greens; roughly chop whites. Quarter @lemon{1%unit}. Roughly chop @sliced dill pickle{1%unit}.

Toss potatoes on a #baking sheet{} with a large drizzle of @cooking oil{⅔%cup} (reserve ⅓ cup for frying), half the @old bay seasoning{2%tsp}, @salt{½%tsp}, and @black pepper{½%tsp}. Roast on top rack, flipping halfway through, until browned and tender ~{20%minutes}.

In a #medium bowl{}, combine @mayonnaise{3%tbsp}, @sour cream{3%tbsp}, @dijon mustard{1%tsp}, half the scallion whites, juice from one lemon wedge, and a pinch of old bay seasoning.

Drain and rinse @kidney beans{15%oz}. Place beans in a #large bowl{} and mash with a #potato masher{} or fork until mostly smooth. Drain @cauliflower rice{2%cup}; pat dry with paper towels and transfer to bowl with mashed beans. Add @tempura batter mix{1%cup}, @cajun spice blend{1%tbsp}, remaining scallion whites, @water{⅓%cup}, and remaining salt 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.- -]

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.

Trim and discard root end from @baby lettuce{1%head}; 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.