Vegan Beer Batter
Extract from Aquafaba • By Sébastien Kardinal and Laura VeganPower • Published by Grub Street Publishing
About
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.
Tags
© 2024 Sébastien Kardinal / Grub Street Publishing · Reproduced with permission.
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Crafterella featured Vegan Beer Batter
24 May 23:00
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CraftyCat favorited Vegan Beer Batter
23 May 06:14
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Grub Street Publishing published her project Vegan Beer Batter
18 May 09:00
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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.
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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.
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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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