Cajun Cauli Fritter Lettuce Wraps
with Remoulade & Old Bay Potato Wedges
- Milk
- Eggs
- Wheat
How do you NOT love something that’s been fritter-fied?! This veggie version, inspired by traditional New Orleans flavors, stars cauliflower rice and kidney beans, mashed, then mixed with a light, Cajun-spiced tempura batter. Shallow-fried until crispy, the hot fritters get piled onto cool, crisp lettuce leaves with tangy dill pickles and a creamy-lemony remoulade for a texture-flavor shazam. Old Bay potato wedges on the side round this out to a perfect vegetarian dinner (or lunch) idea.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sliced Dill Pickle
1 unit
Kidney Beans
1 unit
Baby Lettuce
12 ounce
Potatoes
1 unit
Lemon
1 tablespoon
Old Bay Seasoning
6 ounce
Cauliflower Rice
1 tablespoon
Cajun Spice Blend
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 unit
Scallions
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 pickle slices.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use more in the next step), salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
• In a medium bowl, combine mayonnaise, sour cream, 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.)
• Drain and rinse half the 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.
• Heat a 1⁄3-inch layer of 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, 3-4 minutes on first side and 1-2 minutes on second side. • Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.
• Trim and discard root end from 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: When seasoned well, the fritters deliver surprisingly bold, satisfying flavor — many compared them to veggie crab cakes or falafel 🌶️. Some found them bland without extra seasoning; adding more salt to the batter and leaning into the remoulade and pickles makes a big difference.
- Ease of prep: The frying step takes patience — oil splatter and getting the fritters to hold together were the most common challenges. Cooking in batches and making sure the cauliflower rice is thoroughly dried before mixing helps the batter stay together.
- Suggestions: Add pickles directly into the remoulade for a cajun-relish effect — reviewers loved this twist. Use larger lettuce leaves (or double up smaller ones) so the wraps are sturdy enough to hold the fritters. If you prefer less mess, skip the wrap and serve fritters whole alongside a quick lettuce salad. Consider chickpeas or black beans as an alternative to kidney beans for a different texture.
- Leftovers: At least one reviewer enjoyed these reheated in a toaster oven the next morning, and another ate them for three meals in a row — they hold up well 🎉.
- Texture: Fritters that fall apart are usually under-dried; pat the cauliflower rice very thoroughly with paper towels and don't rush the frying — 3–4 minutes on the first side builds the crust that keeps them intact.
Reviews from our home cooks
This is THE BEST most interesting recipe we've had since we started getting Hello Fresh years ago! And it's vegetarian!! We are not vegetarian but do try to reduce meat & poultry from some meals. I consider myself somewhat creative but would never have thought to combine cauliflower & kidney beans! These fritters were so delicious I had to refrain from over eating but had them again for breakfast the next morning (they reheat well in the toaster oven). So excited about this recipe!!!
I love anything in "fritter" form and meals that don't require a culinary degree, my husband loves anything potato, and we've both been trying to eat more meat-free meals. So this meal ticks all of both of our boxes. I've done the lettuce-wrap thing before, and found it super messy to eat. I'm not a big fan of needing to wear a bib at dinner time, so I skipped the wrap part of the recipe, just made the fritters and left them whole, and I used the romaine to make a quickie salad on the side. Also, rather than just serving the plain pickles chopped on top, I added the diced pickles to the creamy remoulade, almost making a cajun relish of sorts, and it was magic! The fritters were FABULOUS! I saved the recipe card so I can make them again on my own. I'm loving these newer recipes you guys are rolling out these last few months! Keep them coming!!
These were really good. Loved the lightness of the lettuce wraps, loved the sauce, loved the pickles. Would be even better with double the pickles. Can you offer this again soon? :)
These were really tasty - my son in particular loved them. BUT the fritters needed more than the suggested salt and we found the texture a little pasty. Maybe add something like carrot or celery or panko for crunch
This was seriously delicious! I was blown away at how tasty these were and I'm looking to recreate them with ingredients from the grocery store next week. Seriously, well done HF.
Very interesting! All the flavors combined perfectly. I never would have thought I'd enjoy this one as much as I did. Thank you! ☺️
Made a salad out of this, and it was almost like a hamburger salad. I liked all the flavors and textures.
Not sure if I made it wrong or what but I expected the cauli fritters to be more cauliflower rice instead of mostly beans. It didn't taste bad but the textures did not make this enjoyable for me. I was really looking forward to this meal but was sadly disappointed.
These were really good! My husband is not a cauliflower rice fan at all. He said these were good and that I could order them again.
This was better than expected. I'm a meat & potato fan so a meal without meat or potatoes isn't exactly something I would try but my room mate wanted to check it out. So glad we did ~ it was tasty and filling. Will definitely order again!
