Homemade/DIY Fried Vegan Drumsticks
10 vegan drumsticks
- 500 g fresh bean curd sheets
- 10 lemongrass stems
- 4 tbsp wheat flour
- 3 tbsp nutritional yeast flakes
- ¼ tsp white pepper powder
- ½ tsp black pepper powder
- ½ tbsp sand ginger powder
- 1 ½ tsp salt
- ½ cup wheat flour
- 1 tbsp rice flour
- 1 tbsp wheat starch/gluten-free wheat flour
- ¼ tsp baking powder
- 1 tbsp nutritional yeast flakes
- ¼ tsp black pepper powder
- 1 tbsp vegetable oil
- 1 tsp salt
- ½ cup ice water
- 1 cup plain bread crumbs
- 1 tsp sand ginger powder
- ¼ cup cashew nuts (crush)
- First, thaw the frozen fresh bean curd sheets, unfold and spread out on a flat pan.
- Then, mix all the seasonings in a blender, transfer to a pepper shaker and sprinkle evenly on the bean curd sheets.
- Roll the bean curd sheets over the lemongrass stems to form chicken drumstick shapes.
- Tighten the vegan drumsticks by winding thick cotton threads around them, keep them in a sealed container and refrigerate overnight.
- Remove the drumsticks from the refrigerator, steam for 30 minutes, cool and untie the threads.
- In a mixing bowl, combine all the batter ingredients and stir until a smooth batter is achieved; in another mixing bowl, combine the crunchy coating ingredients and mix well.
- Heat oil over medium heat, dip the vegan drumsticks in the batter, layer with crunchy coating and fry until golden.
- Remove and drain on paper towels.
What is bean curd sheets? I am in the USA, been vegan almost 20 years now, and never heard of this, my best guess is that it is tofu. am I right?
It is the dried bean curd sheet made from soya milk. It is the top layer skin formed after the soya milk is boiled. Chinese call it “fu pi”. You can find it in any Chinese grocery store or outlet which sell Chinese food items.
I used 3 sheets per stick…yours didn’t say…I think I Might wrap them different next time..
I made the mistake of using shake n bake as thats all I had on hand and they turned out VERY salty..lesson learned.
I also baked them in a 450 degree oven for 5 minutes then turned for another 5. Less fat…
they tasted pretty darn good…felt like eating fried chicken…
I will be making these again!
I used sweet chili sauce as a dip..but any dip you like can be used