Tonight's Dinner. Definitely comfort food.
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.
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni