Fried Tempeh Fritters
Crispy golden tempeh slices in a savory herb batter, served with lime and fresh chilies. A quick Indonesian-inspired snack or side that's perfect for weeknights.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
- 8 oz tempeh
- ¾ cup all-purpose flour
- ¼ cup rice flour
- 1 large egg
- 3 stalks green onions
- 1 medium shallot
- 1 whole lime
- 2 whole chili peppers
Instructions
- 1
Slice the 8 oz tempeh into 1/4-inch thick pieces, about 12 slices. Set aside.
- 2
In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup rice flour, 1 egg, and 1 cup water until smooth. The batter should be thin and lump-free.
- 3
Thinly slice 3 green onions and 1 shallot; stir them into the batter. Season with salt and pepper.
- 4
Heat 1/2 inch of oil in a skillet over medium-high until shimmering, about 2 minutes. Dip each tempeh slice into the batter, coating well.
- 5
Fry the coated tempeh in batches, not crowding the pan, until golden and crispy, about 3 minutes per side. Drain on paper towels.
- 6
Serve hot with lime wedges and sliced chili peppers on the side for squeezing and dipping.
Tools you’ll need
- skillet
- mixing bowl
- whisk
- knife
- cutting board
- paper towels
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