https:\/\/www.bonappetit.com\/recipe\/seaweed-and-tofu-beignets-with-lime-mayonnaise<\/a><\/p>\r\n <\/p>\r\n
Ingredients<\/strong>: (we made a triple recipe)<\/p>\r\n1\/2 cup dried kelp (we used ~double in our recipe at the potluck and it was not dried)<\/p>\r\n
1 1\/2 cup flour<\/p>\r\n
1 1\/2 tsp baking powder<\/p>\r\n
1 1\/2 tsp kosher salt<\/p>\r\n
1 large egg yolk<\/p>\r\n
3 oz. Soft tofu<\/p>\r\n
1 cup club soda\u00a0<\/p>\r\n
<\/p>\r\n
Steps: (most directly from Bon Appetit recipe)<\/p>\r\n
\r\n- Place kelp in a small bowl; add warm water to cover. Let stand until softened, about 10 minutes. Drain; squeeze kelp to remove excess water and coarsely chop.<\/li>\r\n
- Whisk flour, baking soda, and salt in a large bowl. Whisk in kelp, egg yolk, tofu, and 1 cup club soda, adding more club soda if batter is too thick (it should be the consistency of pancake batter.)<\/li>\r\n
- Fit a medium saucepan with thermometer; pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 350\u00b0. Working in batches and returning oil to 350\u00b0 between batches, drop tablespoonfuls of batter into oil and fry, turning occasionally, until crisp, cooked through, and deep golden brown, about 4 minutes. Transfer beignets to a paper towel-lined plate; season with salt.”<\/li>\r\n<\/ol>\r\n
Tips:<\/p>\r\n
Eat right after they are fried! They were fresh and really airy directly after being cooked. We tried a few different sauces with them, and decided a jalape\u00f1o-lemon or hot mayo would be good paired with them.\u00a0<\/p>\r\n","protected":false},"excerpt":{"rendered":"
Kelp Beignets From Lily Lucas, Cassandra Bartels, Maddie Sowinski (2023 WHOI Summer Student Fellows) Inspiration: Bon Appetit https:\/\/www.bonappetit.com\/recipe\/seaweed-and-tofu-beignets-with-lime-mayonnaise Ingredients: (we made a triple recipe) 1\/2 cup dried kelp (we used ~double in our recipe at the potluck and it was not dried) 1 1\/2 cup flour 1 1\/2 tsp baking powder 1 1\/2 tsp…<\/p>\n","protected":false},"author":176,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/974"}],"collection":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/users\/176"}],"replies":[{"embeddable":true,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/comments?post=974"}],"version-history":[{"count":3,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/974\/revisions"}],"predecessor-version":[{"id":978,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/974\/revisions\/978"}],"wp:attachment":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/media?parent=974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}