Ingredients with Measurements:
- 1 cup gluten flour
- 1/4 cup nutritional yeast
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/4 cup vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a mixing bowl, combine gluten flour, nutritional yeast, parmesan cheese, garlic powder, salt, and black pepper.
2. Gradually add water to the dry ingredients, stirring until a dough forms.
3. Knead the dough for 5 minutes until it becomes elastic.
4. Divide the dough into small balls, about the size of a ping-pong ball.
5. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
6. Once the oil is hot, carefully drop the gluten balls into the oil.
7. Fry the gluten balls for 3-4 minutes or until golden brown.
8. Use a slotted spoon or spider strainer to remove the gluten balls from the oil and place them on a paper towel-lined plate to drain excess oil.
9. In a small bowl, mix together grated parmesan cheese and garlic powder.
10. Roll the fried gluten balls in the parmesan and garlic mixture until they are coated evenly.
11. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 12 gluten balls
Nutritional information:
- Calories: 110
- Fat: 7g
- Carbohydrates: 4g
- Protein: 8g
Substitutions for ingredients:
- Gluten flour can be substituted with all-purpose flour or almond flour for a gluten-free version.
- Nutritional yeast can be substituted with grated parmesan cheese or any other cheese of your choice.
- Vegetable oil can be substituted with any other oil suitable for frying.
Variations:
- Add chopped herbs like parsley or basil to the dough for added flavor.
- Use different spices like cumin or paprika for a different flavor profile.
Tips and tricks:
- Make sure the oil is hot enough before frying the gluten balls to prevent them from becoming greasy.
- Knead the dough well to ensure the gluten balls hold their shape while frying.
- Roll the gluten balls in the parmesan and garlic mixture while they are still hot for the best coating.
Storage instructions:
- Store leftover gluten balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat gluten balls in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the gluten balls on a platter with toothpicks for easy serving.
- Arrange the gluten balls on a bed of lettuce or other greens for a colorful presentation.
Garnishes:
- Sprinkle chopped parsley or chives over the gluten balls for added color and flavor.
Pairings:
- Serve the gluten balls with a side of marinara sauce for dipping.
- Pair with a crisp green salad for a light and refreshing meal.
Suggested side dishes:
- Garlic roasted vegetables
- Creamy mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the gluten balls are too dry, add a little more water to the dough.
- If the gluten balls are falling apart while frying, knead the dough more to ensure it is well combined.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the gluten balls from becoming greasy.
- Use caution when handling hot oil to avoid burns.
Food history:
- Fried gluten balls are a popular snack in many Asian countries, especially in China and Taiwan.
Flavor profiles:
- Savory, garlicky, cheesy
Serving suggestions:
- Serve as an appetizer or snack.
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