Fried Tempeh in Batter

7 Reviews Add a Pic
Recipe by  Novi

“This recipe makes a very hearty snack or appetizer.”

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Adjust Servings

Original recipe yields 4 snack servings



  1. Combine flour, green onion, garlic, egg, coriander, ginger, water, salt and pepper in a mixing bowl, mix until the mixture becomes a thin cake-batter like consistency, adding more water if necessary.
  2. Slice the tempeh about 1 inch thick. Dip tempeh into the batter and place them one at a time into a skillet of hot oil. Fry the tempeh until golden brown. Serve while warm.

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Reviews (7)

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This was so good! It reminded me and my husband of chicken nuggets! this would be a great appetiser for people who have not tried tempeh before. I marinated the tempeh first though , in some tamari, garlic, water , and olive oil. I strongly suggest marinating since tempeh can be bland. I also didnt have green onion so i minced about 2 TBS yellow onion instead. Also, the instructions talk about garlic, but no garlic is mentioned in the ingredients, so i just guessed. AND i admit i didnt use as much oil! so i dont know if it was because of that or if the batter was too thin, but i found that drizzling a little extra batter over each peice is DELICIOUS! It turned out very good and i would definately make it again! We ate ours with ketchup! YUM!



I put sliced green onion (scallion)and 1/4 tsp cumin in the batter, and cut 1/2 inch thick, or even thinner than that, to make it crunchier. yummy...

Christine Betley

Christine Betley

My two year old ate most of these before I could finish making dinner. I, too, marinated them in about 1T of liquid aminos, and the garlic called for in the recipe. I used 1/4c less water than what was called for and it coated well. Anything my tot will eat we will make again and again.

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Amount Per Serving (4 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Fried Butterflied Shrimp


next recipe:

Garlic Tempeh Spaghetti