I made seitan and wanted to deep fry it, so I made up a batter using the leftover starch water, and it turned out to be the best batter I've ever made. Like, any time I want to deep fry anything the rest of my life, I'm going to make seitan beforehand so I can get some starch water. Of course I also thickened the sauce with the starch water.
Batter: 3/4c starch water, 1/4c flour, 1 tbsp sugar, 2 tsp baking powder, 1 tsp salt. This made the perfect amount for 500g of seitan cut into roughly .5"x.5"x2" pieces.
by plaidlib
7 Comments
Looks great!
I use wheat starch as batter all the time but I’ve never added baking powder to it before! The texture on this looks great- I’m going to give this a try. Thanks for sharing
Don’t make random seitan you don’t need just for the byproduct; just get an ice cube tray in a different colour from your other ones and freeze the water when you make some on purpose. Then you can have impulse fried stuff!
I like the butt on that one piece. Cute.
The batter looks so light and beautiful
Looks great, but needs more sauce.
This reminds of sweet and sour from a Chinese place. Looks amazing