Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully cut the 1 (8-ounce/227-gram) block tempeh into 16 even, small rectangles or triangles approximately 1-inch thick.

2. 2

   In a shallow bowl, whisk together 0.5 cup all-purpose flour, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon sweet paprika, 0.25 teaspoon turmeric powder, 0.25 teaspoon ground ginger, 0.125 teaspoon cayenne pepper, 0.125 teaspoon ground cinnamon, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until thoroughly combined.

3. 3

   Gradually add 0.5 cup water to the dry ingredients, whisking continuously until a smooth, slightly thick batter forms, ensuring no lumps remain.

4. 4

   Submerge each piece of tempeh completely into the spiced batter, ensuring an even coating on all sides.

5. 5

   Heat 3 cups vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C), using a thermometer to monitor the temperature accurately.

6. 6

   Carefully fry the battered tempeh pieces in batches for 3-4 minutes per side, or until they turn golden brown and crisp, then remove them with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.

7. 7

   While the fritters are cooking, combine 0.5 cup chopped fresh cilantro, 0.5 cup chopped fresh parsley, 2 minced cloves garlic, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 0.5 teaspoon ground cumin, 0.25 teaspoon sweet paprika, and 0.25 teaspoon salt in a small bowl, stirring well to create the Charmoula dipping sauce.

8. 8

   Serve the warm Moroccan spiced tempeh fritters immediately with the freshly prepared Charmoula dipping sauce.