Time: 8 hours 40 minutes
Complexity: average
Servings: 4

With this recipe, you can make not only delicious crispy tempeh fritters, but also tempeh itself. So plan to make it 2-3 days in advance. Leftover tempeh can be frozen for later use. Serve the fritters hot as an appetizer with pickled achar vegetables.

Ingredients:

Tempe

• 1.3 kg soybeans
• 1 tbsp tempeh starter (Rhizopus paucisporus)

Tempeh Fritters

• 2.5 cups premium flour
• 0.5 cup thinly sliced ​​green onions
• 1 egg or egg substitute
• 1 tbsp garlic powder
• 1 teaspoon ground pepper
• 1 teaspoon ground turmeric
• Oil for frying
• Achar (pickled vegetables), for serving

Achar

• 0.5 l of vinegar
• 1.5 cups of sugar
• 3/4 tbsp. sambal-olek
• 1 tbsp. salt
• 2 cups ripe pineapple cubes
• 1 cup diced red pepper
• 1 carrot, cut into strips
• 1 cucumber, diced
• Half a cabbage, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

We recommend

Preparation:

Step 1
• Tempe:
  
  Rinse the soybeans and place them in a saucepan filled with water. Soak overnight; the beans will triple in size.
Step 2
• Cook the soybeans for about 2 hours at a low simmer, skimming off any foam and separated husks from the surface of the water. Turn off the heat and let the beans cool in the water. Drain the water, removing the husks from the beans.
Step 3
• Boil the soybeans again for 30 minutes, then drain all the water. Place the soybeans on a baking sheet and let cool. Sprinkle with tempeh starter and stir.
Step 4
• Place 2-3 cups of soybeans in a sandwich bag, seal, and poke holes in both sides for ventilation. Repeat with the remaining beans.
Step 5
• Leave at 85-90°F (29-32°C) for about 2 days, until the soybeans are covered with a white layer of mycelium. Refrigerate for immediate use, or freeze.
Step 6
• Tempeh Fritters:
  
  Cut 1 tempeh crust into slices. Combine flour, green onions, egg, and seasonings in a bowl. Add 2 cups of water and knead the dough.
Step 7
• Half fill a nonstick frying pan with oil and heat. Dip the tempeh in the batter and fry. Serve with achar.
Step 8
• Achar:
  Yield: 20 servings
  
  In a large bowl, combine vinegar, sugar, sambal oelek, salt, and 1 liter of water until the sugar and salt dissolve. Add the pineapple, pepper, carrot, cucumber, and cabbage and refrigerate overnight.

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