What do you use for making a fritter batter?
I though of guar gum, but would that be too gummy?
2007-12-13 14:35:41 · 5 answers · asked by ★Lily 4 in Food & Drink ➔ Vegetarian & Vegan
guar gum is more for non-heated dishes.
We hit on a really good combination... now was it...
Potato starch (can use rice starch, or even corn starch I guess) mixed with some flour and a little baking powder (or was it baking soda)... add water and make a dipping batter.
anyway, my wife does it and it turns out great for tempura or croquettes. Just got to get the ratios right so that it will stick to what you are frying... Wrong ration and it falls off we found out, but we didn't give up. In the past I just used starch mixed with flour and water and it works well, but seems the added baking powder makes it fluffier.
2007-12-14 01:52:25 · answer #1 · answered by Scocasso ! 6 · 1⤊ 0⤋
I came up with this idea after watching Rachel Ray do her porkchops. She dips hers in flour first, beated egg wash next, and then the breadcrumbs.
So for my seiten scallopini, I first dust it with organic unbleached flour, then either a tofu/soymilk/rice milk mixture (blended silken tofu with the milk, but I suppose a little gar gum might work to it get thick instead of the tofu), and then press it all down in the seasoned bread crumbs. Then fry or bake (high temperature like 425 degrees with a spray of oil over them to get them really crispy but without all the oil of deep frying). It does get a little messy towards the end with the goo all over the fingers. Maybe I should use tongs like Rachel does.
2007-12-14 01:43:36 · answer #2 · answered by Dart 4 · 1⤊ 0⤋
You could use guar gum, but you wouldn't need very much, maybe 1/4 to 1/2 tsp in your recipe.
Other options are to use egg replacer powder, xanthan gum (this would be my favorite; use about 1/4 tsp per cup of batter).
Pureed tofu would work too.
You might want to lighten an eggless batter by adding about 1/4 tsp of baking powder to it. You could also use baking soda, but you should understand that baking soda (anything alkaline) increases browning reactions in cooking--in other words, your food might brown too quickly, and perhaps burn.
2007-12-13 15:48:52 · answer #3 · answered by chuck 6 · 3⤊ 0⤋
Not a chance. Vegans won't eat the onion rings if you use the same oil that the nuggets were fried in earlier that day.
2016-03-15 23:24:44 · answer #4 · answered by Anonymous · 0⤊ 0⤋
You can try dipping your food in soy milk and then in the batter. I don't know if it works for deep frying, but it does work for frying in a pan.
2007-12-13 15:00:43 · answer #5 · answered by VeggieTart -- Let's Go Caps! 7 · 1⤊ 0⤋
egg beaters and corn syrup
2007-12-13 14:46:36 · answer #6 · answered by vintagemale1951 5 · 1⤊ 2⤋