This is a pretty unusual recipe from Kenji's Vegan Experience (here is the the Pinterest page if that's how you roll) that he's now done for a month in two consecutive years. He's got some good tips on how to stock your pantry and stuff if you are thinking of making the switch, but as someone with a vegetarian wife and two vegan in-laws, it's also just a nice collection of reasonably surefire recipes.
While the recipe was labeled "crispy" my effort seemed to produce inconsistent results in that regard... some were and some weren't. Was it a problem with the batter, or did I simply not fry them long enough?
I can't really blame the recipe though, as I have to admit I don't think I executed this one quite to perfection... when I first went to make it I found out we didn't have enough cornstarch but had already measured out some of the other dry components of the batter, so I put them aside under some plastic wrap until we could get some more... but the issue was I just had to guesstimate how much cornstarch I had already put in. I knew it was about a 1/4 of a cup, and I'm sure I didn't make the batter too thick... but was it perhaps too thin? It's also possible that Kenji just likes his batter coatings thinner than I do, but without another go at the recipe it's impossible to know. I am somewhat intrigued by the concept of double frying them for a thicker coating, but my troubles here might be more indicative of the fact that I don't do a whole lot of deep frying.
Even though they didn't come out perfectly, I still think it's a cool recipe... and a good thing to have in your repertoire along the lines of other vegetarian junk food. Just because you don't eat meat doesn't mean you don't get hankerings for fried food, and this could easily become a go-to recipe with a little tinkering.
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