TEMPEH FRITTERS
Provided by Food Network
Time P2DT4h40m
Yield 4 to 5 cakes
Number Of Ingredients 20
Steps:
- For the tempeh: Wash soybeans and place in a pot filled with water. Soak overnight; soybeans will grow three times in size.
- Boil soybeans for about 2 hours at a low rolling boil, extracting the foam and loose hulls that float on top. Turn off heat and let cool in water. Dehull and drain.
- Boil soybeans again for another 30 minutes, then drain all water.
- Place soybeans on a sheet pan to cool.
- Sprinkle tempeh starter on the soybean batch and mix.
- Place 2 to 3 cups dried soybeans in a sandwich bag, then seal and poke holes in both sides for ventilation and to encourage mycelium growth. Repeat with remaining dried soybeans.
- Ferment in an 85- to 90-degree environment until soybeans are covered in a white mat of mycelium, about 2 days. Store in fridge for immediate use or freeze.
- For the tempeh fritters: Cut 1 tempeh cake into slices.
- Combine flour, scallions, egg and seasonings in a bowl. Add 2 cups water and make into a batter.
- Fill a nonstick pan halfway with oil and heat. Dip tempeh in batter and fry. Serve with Acar.
- Whisk together vinegar, sugar, sambal oelek, salt and 1 quart water in a large bowl until sugar and salt dissolve.
- Add pineapple, peppers, carrot, cucumber and cabbage and let sit in fridge overnight.
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Gayatri S
[email protected]I've made these fritters several times and they're always a hit. They're a great appetizer or side dish.
Elias Obasi
[email protected]These fritters were a bit dry for my taste. I think I'll add more moisture next time.
Harold Clark
[email protected]I made these fritters for my kids and they loved them! They're a great way to get kids to eat their vegetables.
Talash Mahmud
[email protected]These fritters were a great way to use up some leftover tempeh. They were easy to make and they tasted great.
Travon Reed
[email protected]I'm not a big fan of tempeh, but I really enjoyed these fritters. They were crispy and flavorful.
Isabella Spears
[email protected]These fritters were a bit too spicy for my taste. I think I'll use less chili next time.
YUSUF RUKAYAT AHUOIZA
[email protected]I love the fact that these fritters are made with tempeh. It's a great way to get more plant-based protein into my diet.
Abioye Omodasola
[email protected]I've been making these fritters for years and they're always a hit. They're so easy to make and they're always delicious.
M Idrees Farooqi
[email protected]These fritters were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Bheki Masikane
[email protected]I made these fritters for a potluck and they were a big hit. Everyone loved them!
Abdulloh Olimjonov
[email protected]I'm always looking for new ways to cook tempeh and these fritters were a great find. They're easy to make and they taste delicious.
aretha ntsube
[email protected]These fritters were really good! I especially liked the dipping sauce.
Kingsley Nwokwu
[email protected]I followed the recipe exactly, but my fritters didn't turn out as crispy as I would have liked. I'm not sure what went wrong.
Kiran Rai
[email protected]These fritters were a bit bland for my taste. I think I'll add more spices next time.
Dj Xman
[email protected]I wasn't sure what to expect from these fritters, but I was pleasantly surprised. They were really tasty and I liked the texture of the tempeh.
Azad Azadmeena
[email protected]These fritters were delicious! I made them for my family and they all loved them. The tempeh was cooked perfectly and the flavors were amazing.
Rofiq Ahmed
[email protected]I've never cooked with tempeh before, but these fritters were so easy to make and turned out great! I'll definitely be making them again.
kikifwnk Jindagi
[email protected]These tempeh fritters were a hit at my party! They were crispy on the outside and soft and flavorful on the inside. I served them with a sweet and sour dipping sauce and everyone loved them.