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
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.
© 2019 Sébastien Kardinal / Grub Street Publishing · Reproduced with permission.
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.
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.
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.