26 April 2022
TiNDLE POPCORN
TiNDLE POPCORN WITH HOT & SOUR SAUCE AND RANCH
BY CHEF ROCCO DISPIRITO
MAKES FIVE PORTIONS
INGREDIENTS
TiNDLE:
- 2 pounds TiNDLE
DRY DREDGE:
- 1 cup all purpose flour
- 4.5 grams baking powder
- 57 grams cornstarch
- 4.5 grams salt
- 4.5 grams pepper
- 4.5 grams paprika
- 2.25 grams cayenne
HOT AND SOUR POPCORN SAUCE:
- 1/4 cup sweet chili sauce
- 1 quart agave nectar
- 3 tablespoons sambal olek
- 3 cloves garlic, minced
- 2 teaspoons. Orange Tang powder
- 3 teaspoons chili oil
- 2 tablespoons hoisin sauce
- 3 tablespoons orange marmalade
- 1/4 cup fresh lemon juice
- 4 tablespoons corn starch
Combine in a saucepan, boil and cool.
SEASONED COCONUT YOGURT BATTER:
- 1 cup coconut yogurt
- 2.5 grams Salt
- 1.5 grams Garlic Powder
- 1/4 cup Water
- 2 tablespoons fresh lemon juice
METHOD
Combine all ingredients except for the corn starch and lemon juice in a pot and heat on med high heat. Make a slurry with the corn starch and lemon juice and slowly whisk into the sauce when it comes to a boil. Cook sauce with the slurry for at least 2 minutes, until thickened.
VEGAN RANCH:
- 1/2 cup vegan sour cream
- 1/2 cup vegan Mayo
- 1/3 cup coconut yogurt
- 1/3 cup non dairy milk
- 2 tablespoons lemon juice
- 3 teaspoons coconut aminos
- 1 teaspoon celery salt
- 2 cloves garlic, minced
- 1 tablespoon chives, thin sliced
- 1 tablespoon parsley, chopped
Combine all ingredients and whisk thoroughly.
Adjust seasoning with salt to taste.
GARNISH:
- Toasted Sesame Seeds
- Scallions
METHOD:
- Form TiNDLE into 1 inch balls and dredge with flour mixture, then batter, then flour mixture once more.
- Deep fry battered TiNDLE at 360˚ degrees for about 3 minutes, until crispy and golden brown.
- Drop fried TiNDLE into warmed popcorn sauce and toss to coat.
- Plate and top with ranch, sesame seeds, and scallions.
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