Recipe courtesy of Souley Vegan
Recipe courtesy of Souley Vegan
Deez Ain’t Gator Bites
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- Level: Intermediate
- Total: 9 hr 50 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 4 servings
- Level: Intermediate
- Total: 9 hr 50 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 4 servings
Ingredients
Nuggets:
Swamp Sauce:
Frying:
Love Spice:
Mayo Base:
Directions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
- Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
- Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
- For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
- For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
- Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
- Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
- Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
Love Spice:
Yield:
About 3/4 cup
- In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
Mayo Base:
Yield:
About 1 1/2 cups
- In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.
