Double dipping and lots of oil is the key to deep fried deliciousness. I'm pretty sure you can use any seitan, but I make my own. And I do it the long, tiresome old fashioned way, and boil it. Just dredge the seitan in a flour mixture (flour, pepper, paprika, whatever spices you like) then dip the piece of seitan in soy, rice or coconut milk, then REDIP it in the flour mixture and really coat it on thick. Make sure you have A LOT of oil (I usually put enough so that there is about 1/4" in the bottom of my skillet) already hot and ready to go in the pan and drop 'em in. NOT HEALTHY, but really crispy and yummy. This method works well on tofu too.
1 comment:
I made this the other night. It was SOOO amazingly good!!! It's going to be a regular treat around here!
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