Spicy Seitan Poppers
These crispy, spicy Seitan Poppers are the perfect bite-sized snack. Pair them with buffalo sauce or ranch dressing!
Equipment
- Bowl (large)
- Cast-iron skillet or flat-bottomed pan
- Deep fryer (optional)
- paper towels
Ingrediënten
For the seitan patties:
- 1 cup 144 g vital wheat gluten flour
- ½ cup 60 g whole wheat pastry flour
- 1 tablespoon 7 g chili powder
- 1 tablespoon 7 g paprika
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- ½ cup 120 ml canola or vegetable oil, plus more for frying
- ¼ cup 60 ml soy sauce or tamari
- ¼ cup 60 ml water
- 4 ounces 112 g Nutty Cheese, Mexican variation, or any vegan cheese, cut into small pieces
- 12 to 24 jarred nacho-style jalapeño slices
For the batter:
- 1 cup 125 g all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup 235 ml beer
Instructies
For the seitan:
- In a large bowl, combine wheat gluten, pastry flour, chili powder, paprika, cumin, and black pepper.
- Add the ½ cup canola oil, soy sauce, and water, and knead into a uniform ball.
- Divide the mixture into 12 equal pieces and shape into small patties.
- Place a small piece of cheese and 1–2 jalapeño slices in the center of each patty.
- Wrap the seitan mixture around the filling and shape it into a mini log.
- Repeat for all patties and set aside.
- In a skillet, heat canola oil to a depth of ¼ inch (6 mm) over high heat, or use a deep fryer.
For the batter:
- In a separate bowl, mix flour, paprika, salt, and pepper.
- Slowly stir in the beer until the mixture is smooth.
- Dip each seitan popper into the batter, ensuring it's coated evenly.
- Place in the skillet or fryer and fry each side for about 3 minutes or until golden and crispy.
- Remove the poppers and place them on a plate lined with paper towels to absorb excess oil.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a crisp Sauvignon Blanc or a light sparkling wine for balance.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 12 g | Sugar: 1 g | Salt: 200 g
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