Ingredients with Measurements:
- 2 cups vital wheat gluten
- 1/2 cup nutritional yeast
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, cornmeal, all-purpose flour, chili powder, cumin, garlic powder, salt, and black pepper.
2. Add the water to the dry ingredients and mix until a dough forms.
3. Knead the dough for a few minutes until it becomes elastic.
4. Divide the dough into small balls, about the size of a golf ball.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the gluten balls in batches for about 5-7 minutes or until golden brown.
7. Remove the balls from the oil with a slotted spoon or spider strainer and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 gluten balls
Nutritional information:
Calories: 120
Total fat: 3g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 280mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 0g
Protein: 14g
Substitutions for ingredients:
- Nutritional yeast can be substituted with grated Parmesan cheese or breadcrumbs.
- Cornmeal can be substituted with semolina flour or corn flour.
- All-purpose flour can be substituted with gluten-free flour or chickpea flour.
Variations:
- Add chopped jalapeños or diced onions to the dough for a spicy kick.
- Roll the balls in breadcrumbs or crushed tortilla chips before frying for extra crunch.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the gluten balls from absorbing too much oil.
- Use a slotted spoon or spider strainer to remove the balls from the oil to prevent them from breaking apart.
- Serve the gluten balls with a side of guacamole or salsa for a Mexican twist.
Storage instructions:
Store leftover gluten balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gluten balls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the gluten balls on a platter with a variety of dipping sauces for a colorful and appetizing display.
Garnishes:
Garnish the gluten balls with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
Pair the gluten balls with a cold beer or a refreshing margarita for a perfect Mexican-style meal.
Suggested side dishes:
Serve the gluten balls with a side of Mexican rice, black beans, or a fresh salad for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it becomes elastic.
- If the gluten balls are too dense, knead the dough for a few more minutes to develop the gluten.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the gluten balls from becoming soggy.
- Use a thermometer to check the oil temperature and avoid overheating.
Food history:
Fried gluten balls are a popular street food in Mexico, often served with a variety of dipping sauces and toppings.
Flavor profiles:
The gluten balls are savory and slightly spicy, with a crispy exterior and a chewy interior.
Serving suggestions:
Serve the gluten balls as an appetizer or a main course, depending on the portion size.
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Region: Mexican