Edamame & Cauliflower Fritters

Edamame & Cauliflower Fritters

with Roasted Broccoli Slaw & Sweet Chili Mayo

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Confessional rhyme time: The very thought of fritter batter makes our hearts go pitter-patter. Especially for these saucer-sized fritters that are practically bursting with veggies. Our clever chefs mixed mashed edamame, cauliflower rice, and scallions into the tempura batter, and seasoned it with garlic and ginger. The result: Flavor-packed fritters that are crisp on the outside, tender inside, and absolutely irresistible drizzled with sweet chili mayo. Because we always crave more crunch, there’s a refreshing side slaw with roasted broccoli, tossed in a sesame—sweet chili dressing. Be still, our hearts!

Tags:Calorie SmartVeggie

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


1 thumb


2 unit


4 ounce

Shelled Edamame


6 ounce

Cauliflower Rice

82 g

Tempura Batter

(ContainsEggs, Milk, Wheat)

8 ounce

Broccoli Florets

4 ounce

Shredded Red Cabbage

1.5 ounce

Sesame Dressing

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce


2 tablespoon



Not included in your delivery

1 teaspoon

Cooking Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat37 g
Saturated Fat5 g
Carbohydrate67 g
Sugar22 g
Dietary Fiber11 g
Protein16 g
Cholesterol15 mg
Sodium1600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic and half the ginger (use all for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.


Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.


Place edamame, garlic, and ginger in a medium microwave-safe bowl; microwave for 1 minute. Mash half of the edamame lightly with a fork. Add cauliflower rice and scallion whites; stir to combine. Stir in tempura mix, ⅓ cup cold water, (⅔ cup for 4 servings) ½ tsp salt (1 tsp for 4 servings) and pepper. TIP: Batter should be very thick but not dry; add a splash of water if necessary.


Heat a ⅓ 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, add 1½ TBSP scoops of batter to pan; press down lightly with a spoon. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side. TIP: If necessary, add more oil to the pan in between batches; the fritters will soak up some of the oil. Transfer fritters to a paper-towel-lined plate. Season with salt.


In a large bowl, toss roasted broccoli, coleslaw, sesame dressing, and half the chili sauce. Season with a pinch of salt and pepper. In a small bowl, whisk together mayonnaise and remaining chili sauce. Add water 1 tsp at a time, until mixture reaches a drizzling consistency.


Divide slaw and fritters between plates. Drizzle aioli over fritters. Garnish with scallion greens and serve.