Cauliflower Fritters and Seitan

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Home > posts > 2014 > 02 > 20140212_083652_cauliflower-fritters-and-seitan.html

Cauliflower Fritters and Seitan

/posts/2014/02/20140212_083652_cauliflower-fritters-and-seitan.html

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I made cauliflower fritters with the regular recipe^[@rev] with a bunch of feta, rosemary, paprika, and other seasonings. They came out a bit wet but I was afraid to cook them too much longer as I could smell the cheese melting. So, they were a tad undercooked but really, really good. The feta really adds a lot of flavor! And they are really easy!

I also tried seitan again. I tried to use the 1:1 ratio (by volume) but it really was too wet. I ended up adding extra gluten to make it more doughy. The ingredients (including the gluten are below). I cooked them in the pressure cooker (no aluminum foil) for 30 minutes (Time starts when steam vents, setting 2/10 to hold pressure). I combined the dry ingredients a bowl and the wet in a cup. I mixed them and then hand-kneaded for 5 minutes (timed!) Ididn't rest the dough. I keep reading mixed reviews on if that matters

Dough:

2/3 cup (plus 2 Tbsp) vital wheat gluten
2/3 cup minus 1 Tbsp water
1 Tbsp Liquid Aminos (Soy Sauce)
2 tsp Osem
1/2 tsp TJ's 21 Seasoning Salute
1/2 tsp Emril Essense

Broth:

1/2 cup white wine
1 cup water
1 Tbsp Liquid Aminos (Soy Sauce)

They were better than last time but still not incredible. They were almost too light and fluffy. I think I need to increase the gluten. Also, I want to work out a measure by weight for both the water and the gluten

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Original WP Post ID: 7247

Original WP Pub Date: 2014-02-12_083652