Coconut Breaded Soy Nuggets
I love when delicious food is simple to make. It just puts a big smile on my face; as if to say, "Hey, life is alright"! Not that complicated delicious food makes me sad but there is something even more satisfying when food is simple, yet delicious.
So it is with a big smile that I talk about these fantastic little delights. First thing before you start cooking anything, put on your favorite Josh Ritter album. Mine right now is, "Hello Starling". Close your eyes and just enjoy the music for a few minutes and when your soul feels at peace, open your eyes and begin.
Start with Soy Medallions (soja medaillons).
I have 9 but you can have more or you can have less.
You have to take these rather strange looking, incredibly flavorless pieces of soy and re hydrate them, but before you do grab the following:
15ml or 1 tbsp of dried Sage (Salbei)
15ml or 1 tbsp of Veggie powder
5ml or 1 tsp of Salt
5ml or 1 tsp of thyme (thymian)
Add the medallions, spices and enough hot water to cover the medallions in a large bowl. Mix it around with a wooden spoon. (or anything for that matter just mix together)
Let the medallions enjoy the herbal bath for 10 to 15 minutes.
Next add about 240ml or 1 cup of dried coconut flakes to a bowl
Add about 120ml or 1/2 cup of flour to different bowl
And lastly add 120ml or 1/2 cup of flour, salt and pepper and about 60 ml or 1/4 cup of beer or water to another bowl and mix well
Now take a moment to really listen to Mr. Ritter sing. This is essential and can not be skipped!
When finished listening, to the music, take a stock pot or deep sauce pan and oil. Lots of oil. Enough oil that when the medallions are placed in the pan they can almost swim around. About 2cm or so...
While the oil is heating up, take your medallions out of the liquid and squeeze dry, like a damp cloth.
Place a medallion (one at a time) in the flour, then in the flour and beer/water mixture, then into the coconut mixture. When pulling the medallion out of the beer/water batter give it a gentle shake to remove any extra batter before going into the coconut. Also helpful tip, use one had for the dry mixtures and another for the wet.
Check the temperature of the oil to ensure it is hot enough (if unsure use a thermometer or place a small amount of beer/water batter (about the tip of a needle) in the oil. If nothing happens it's too cold; however, oil can be too hot as well, so your oil starts to smoke, take it off of the heat and place a lid on top of the pot.
Once the oil is the perfect temperature, gently place the medallions in the oil, do not over crowd.
After about 2 or 3 minutes or when the bottom is golden brown, flip the medallions over and continue to cook for 2 or 3 minutes more.
When both sides are golden brown, place on a paper towel to drain excess of oil.
Now turn up your Josh Ritter album and enjoy!