Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of tempeh into 1 cm thick rectangular pieces and steam them for 10 minutes to soften and reduce bitterness.

2. 2

   In a medium bowl, whisk together 150 grams of all-purpose flour, 250 ml of sparkling water, 2 tablespoons of fresh Herbs de Provence, 2 minced cloves of garlic, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper until a smooth batter forms.

3. 3

   Heat 750 ml of vegetable oil in a deep heavy-bottomed pot or Dutch oven to 175°C (350°F).

4. 4

   Dip each steamed tempeh slice completely into the prepared batter, ensuring it is evenly coated.

5. 5

   Carefully place the battered tempeh pieces into the hot oil, frying a few at a time without overcrowding the pot.

6. 6

   Fry the tempeh beignets for 3-5 minutes on each side, or until they are golden brown and crispy.

7. 7

   Remove the cooked tempeh beignets from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   Serve the warm Beignets de Tempeh aux Herbes de Provence immediately with a lemon wedge or a side of aioli.