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Extract from Aquafaba • By Sébastien Kardinal and Laura VeganPower • Published by Grub Street Publishing

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins

Aquafaba
The main ingredient of this traditional coating may come as a surprise: beer! However, it’s this very ingredient that makes this light batter hold together so well. Here once more, we can use the flexible properties of aquafaba to replace the egg whites.

Serves 4 - preparation time: 20 minutes - cooking time: 15 minutes

Comments:
For this recipe, we have used textured soya, but it is also possible to use other ingredients to experiment with textures and flavours. It would work well, for example, with a slice of seitan, herbed tofu or even blanched cauliflower.

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© 2018 Sébastien Kardinal / Grub Street Publishing · Reproduced with permission.
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  • Step 1

    Cook the textured soya slices in a saucepan for 10 minutes with 1 litre vegetable stock, bay leaves and thyme. Once they are cooked, drain and press well to extract as much liquid as possible.

  • Step 2

    Leave to cool. In the meantime, place the flour, fine salt, turmeric, aquafaba and beer in a mixing bowl. Mix well using a whisk to obtain a smooth batter with no lumps. Let stand for 30 minutes.

  • Step 3

    Heat a deep fryer filled with vegetable oil to 180 °C. Cut the textured soya protein lengthways, at a slight angle. Dip each piece, one by one, into the batter, allowing the excess to drain off and place in the deep fryer. Deep-fry for 2 minutes and drain on a paper towel. Serve with some chips and a sauce of your choice.

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