This is day two of my tempeh-ing, the method for the tempeh is identical to the previous post, but the flavours have a bit of Asian influence, creating a salty, sticky, caramelised flavour that creates a wonderful contrast with the slightly sweet, clean taste of the fritters, and its all wonderfully simple!
For the tempeh, I’m using the second half of my frozen block.
About 110g block of tempeh
For the marinade
2 tablespoons of vegetarian oyster sauce
2 tablespoons of olive oil
Splash of liquid aminos ( or soya sauce)
Half a teaspoon of fennel seeds
For the fritters
75g plain flour (I’m still using gluten free )
1 teaspoon baking powder
1 teaspoon egg replacer ( I’m using vegg, but any will do, it can be skipped entirely if you don’t have one to hand)
100ml soya milk
A small tin (196g) of sweetcorn
Again the method is really straightforward. Mix all the marinade ingredients together, slice the tempeh into 5 strips and pop in the marinade, turning the tempeh to make sure it’s fully coated. This does make a thick marinade that even after crisping up in the pan will retain an element of stickiness.
Whisk together all the ingredients for the fritters except for the sweetcorn, to make a smooth and thick batter, then add the sweetcorn stirring it through with a spoon.
Pop the tempeh slices, and heaped tablespoon sized dollops of the fritter batter into a hot frying pan. The pancakes need to be turned when you see air bubbles forming on the surface and the top of the batter stops looking wet, this should be about 5 minutes.
Turn the tempeh when it starts to caramelise, that’s where the best flavours are!
Bob on a plate and serve, yum.