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.