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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Krysta Tanner
[email protected]These fritters were interesting. I'm not sure how I feel about them yet.
Triston Aaron
[email protected]These fritters were a nice change of pace. I'm not sure if I'll make them again, but they were worth trying.
Sanjana Keya
[email protected]These fritters were just okay. I've had better.
Kim Clinton
[email protected]I'm not sure what I did wrong, but these fritters turned out terrible.
Manahil33 Manahil33
[email protected]These fritters were a waste of time. They were bland and didn't have any texture.
Kwame Osky
[email protected]I was disappointed with these fritters. They didn't have much flavor and they were kind of dry.
Wolfie gamer
[email protected]These fritters were too oily for my liking. I think I'll try baking them next time instead of frying them.
KIND
[email protected]I had a hard time getting the fritters to stick together. I think I might have needed to add more flour to the batter.
Eghebi Celestine
[email protected]These fritters were a bit bland for my taste. I think I'll add some more spices next time.
santho Santho
[email protected]I can't wait to try these fritters! They look so delicious.
Ogie one
[email protected]These fritters are perfect for a quick and easy weeknight meal.
Tehzeeb Dhillou
[email protected]I love that these fritters are baked instead of fried. It makes them a healthier option.
La Czek
[email protected]These fritters are a great source of protein and fiber. They're also a good way to get your daily dose of vegetables.
Khursheed Khanshb
[email protected]I'm always looking for new ways to cook tempeh and these fritters are definitely a keeper. They're healthy, flavorful, and easy to make.
Mona Alhussain
[email protected]These fritters are a great way to use up leftover tempeh. I always have some in my fridge and these are a quick and easy way to turn it into a delicious meal.
Maddison Anderson
[email protected]I love the combination of flavors in these fritters. The tempeh, vegetables, and spices all come together perfectly.
Somrat yasin
[email protected]These fritters were easy to make and turned out perfectly. I served them with a side of sweet and sour sauce and they were a big hit with my family.
Calum 3000 gg
[email protected]I'm not usually a fan of tempeh, but these fritters were surprisingly delicious. The marinade really helped to add flavor and moisture to the tempeh.
angel kc
[email protected]These tempeh fritters were a hit at my dinner party! Everyone loved the crispy coating and the flavorful filling. I'll definitely be making these again.