Fried Seitan Nuggets

Ooh, these devilishly good little nuggets. Seitan, pronounced "say-tahn", is a chewy meat substitute made from wheat gluten. If you have a wheat or gluten intolerance, you could substitute firm tofu that has been frozen and thawed to give it a similar texture.

INGREDIENTS

1 cup seitan, sliced into bite sized pieces
1 cup whole wheat pastry flour, for dipping nuggets
4 cups brown rice crispy cereal, crushed in blender
Safflower oil for frying

BATTER

DRY

1/2 cup whole wheat pastry flour
1/2 cup corn flour
1/8 tsp. sea salt
2 Tbsp. minced parsley

WET

2 tsp. kuzu, diluted in 1/4 cup cold water
1 Tbsp. stone ground mustard
1 cup cold water

Heat 2 to 3 inches of safflower oil in a heavy, deep fry pot on a medium flame. In a mixing bowl, combine pastry flour, corn flour, salt and parsley. Separately, combine wet ingredients. Add wet ingredients to dry and mix. Dip each nugget into a bowl of dry whole wheat pastry flour, then into the batter, and finish by coating with crushed brown rice crispy cereal. Set aside on a plate and repeat with remaining nuggets.

Drop a few batter coated nuggets into the hot frying oil. Remove when golden brown and crispy. Place on a plate covered with several paper towels to absorb excess oil. Repeat with remaining nuggets until all are fried. Serve with Barbeque dipping sauce below.

Combine 1 cup apple butter with 2 Tbsp. shoyu soy sauce, 2 Tbsp. mustard, 2 Tbsp. barley malt and a few dashes of black pepper. Gently heat on low flame for several minutes to create a nice, thick sauce. Yum!

Serves 4

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