Bite-Size Cauliflower Parmesan Fritters

4 T. minced garlic
1 c. Miracle Whip or Mayo
1 T. lemon zest
2 T. fresh lemon juice
Salt, black pepper
3 c. small cauliflower florets
Canola oil, for frying
1 ½ c. flour
½ t. baking soda
1 ½ t. baking powder
½ c. grated Parmesan
1 large egg
1 c. buttermilk
¼ c. chopped fresh parsley
Lemon wedges, for serving

1. Pulse garlic, mayo, zest and juice in processor until smooth. Place in bowl, cover and refrigerate until ready to use.
2. Bring pot of salted water to boil. Add cauliflower and cook 2-3 minutes or until tender. With slotted spoon transfer cauliflower to bowl of ice water. Drain.
3. Preheat oven 200. Place baking sheet in oven.
4. Fill pot with 2” of oil and warm over medium heat or until reaches 350 degrees on deep-fry thermometer.
5. As oil is heating, in bowl, whisk flour, baking soda, baking powder, Parmesan, salt and pepper.
6. In another bowl, whisk egg, buttermilk and parsley. Stir into flour mixture.
7. Fold in cauliflower.
8. Using a spoon, drop coated cauliflower into oil and fry in batches, flipping halfway through, until golden brown.
9. Drain on paper-towel plate then on to the baking sheet in oven, while finishing all the batches necessary.
10. Serve with sauce and lemon wedges.