These beer battered Soy Curls are so good! Sometimes you just need some delicious fried crispiness, and when you do, this recipe is just the ticket!
I love the versatility of Soy Curls and how easy they are to make. This recipe is no exception. The batter recipe itself is an adaption from my beer battered onion ring recipe in Vegan Diner. I used my gluten-free flour blend recipe in place of all-purpose flour, and for the liquid I used half gluten-free beer (any kind) and half sparkling water. If you don’t want to use beer, you could use all sparkling water.
For reconstituting the Soy Curls, I like to use Massel plant-based chicken style stock cubes or the vegan chicken base from Better Than Bouillon. You can get both on Amazon.
For dipping these babies, my current favorites are seasoned rice vinegar (in place of malt vinegar which isn’t gluten-free), and buffalo mayo (vegan mayo mixed with buffalo sauce). They are also delicious with a squeeze of lemon and tartar sauce or ketchup (or ketchup with some horseradish stirred in). In other words, they are delicious dipped in just about everything.
Oh, and in the video below, I am using a Zojirushi water boiler (a few people have asked about it). Here’s a link to it if you want to check it out here.
Let me know if you give them a try. You’re going to love them!
xoxo Julie
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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Gluten-Free Beer Battered Soy Curls
Description
You’re going to love these beer-battered onion rings! No one will ever guess they’re gluten-free and vegan.
Ingredients
Soy Curls:
1 cup hot water
4 ounces dry soy curls
1 Massel vegan chicken bouillon cube
1 tablespoon nutritional yeast flakes
1 tablespoon nutrtional yeast flakes
1/2 teaspoon poultry seasoning
A few sprinkles of white pepper
Batter:
1 cup all-purpose GF flour blend with xanthan gum (I used my flour blend)
2 teaspoons baking powder
Seasoned salt (I used a few sprinkles of Old Bay)
1/2 cup GF beer + 1/2 cup sparkling water
Black pepper, to taste
Instructions
Soy Curls: In a medium bowl, mix together the hot water and bouillon cube, stirring until the cube is dissolved. Add the Soy Curls, nutritional yeast flakes, poultry seasoning and white pepper. Let sit for 10 minutes, stirring occasionally, until the Soy Curls are rehydrated.
Fill a cast iron skillet with about 1/2 to 1-inch of oil. Heat the oil to 365°F.
Batter: In a large bowl, whisk together the flour, baking powder, and a few sprinkles of seasoned salt. Slowly add the beer and sparkling water, whisking until smooth. Let the batter sit for 5 minutes. Dredge the hydrated Soy Curls in the batter, until evenly coated. Add the batter-dipped Soy Curls to the hot oil, at a time. You don’t want to over-crowd the Soy Curls. Fry in the hot oil until golden brown, turning as necessary. Remove from the oil and drain on paper towels. Season the Soy Curls with additional seasoned salt (if desired), and repeat with the remaining Soy Curls. Serve hot with dipping sauce.
This recipe can be doubled.
Notes
Gluten-Free + Vegan + Plant-Based
