Recipe courtesy of Hardena
Tempeh Fritters
- Level: Advanced
- Yield: 4 to 5 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 407
- Total Fat
- 27
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 18
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 424
- Total: 2 days 4 hr 40 min (includes fermenting time)
- Active: 1 hr 5 min
Ingredients
Tempeh:
3 pounds soybeans
1 tablespoon tempeh starter (rhizopus oligosporus)
Tempeh Fritters:
2 1/2 cups all-purpose flour
1/2 cup French-cut scallions
1 egg or egg substitute
1 tablespoon garlic powder
1 teaspoon ground pepper
1 teaspoon ground turmeric
Salt
Oil, for frying
Acar, recipe follows
Acar (Sweet and Spicy Pickled Veggies):
1/2 quart vinegar
1 1/2 cups sugar
3/4 cup sambal oelek
1 tablespoon salt
2 cups ripe pineapple cubes
1 cup diced red peppers
1 carrot, julienne
1 cucumber, diced
1/2 cabbage, thinly sliced
Directions
- 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.
Acar (Sweet and Spicy Pickled Veggies):
- 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.