Sausages and mozzarella on sticks coated in a yeasted batter and panko, fried crisp and finished with sugar and sauces. This plant based version swaps in cashews, chickpea flour, coconut milk, paneer, tofu. Ready in about 45 minutes.
Prep 30 min Cook 15 min Serves 8 Medium
Ingredients
🫙Vegetable Oilfor frying
🌾All-Purpose Flour1 1/2 cups
🫙Sugar2 tbsp
🍥Tofufirm, crumbled
🫙Coconut Milksame amount (or any plant milk)
🫙Cashewsplant-based cheese or cashew cheese
🌾Panko Breadcrumbs2 cups
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🍞Active Dry Yeast1 tsp
Optional extras
🫙Ketchupto serve
Instructions
1
For this plant based version, use paneer for italian sausage, tofu for paneer, cashews for mozzarella cheese, coconut milk for milk, chickpea flour for eggs wherever the steps mention them.
2
Mix flour, yeast, sugar, warm milk and egg into a thick batter; let it rise 45 minutes.
3
Thread sausage and mozzarella pieces onto skewers.
4
Coat each skewer in batter, then roll in panko.
5
Fry at 175°C for 3–4 minutes until deep golden.
6
Roll in sugar and drizzle with ketchup and mustard.
Chef's tip
The batter should be very thick; twirl the skewer while coating.
🌾 Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🍞 Active Dry Yeast1 tsp
Optional
🫙 Ketchupto serve
Steps
For this plant based version, use paneer for italian sausage, tofu for paneer, cashews for mozzarella cheese, coconut milk for milk, chickpea flour for eggs wherever the steps mention them.
Mix flour, yeast, sugar, warm milk and egg into a thick batter; let it rise 45 minutes.
Thread sausage and mozzarella pieces onto skewers.
Coat each skewer in batter, then roll in panko.
Fry at 175°C for 3–4 minutes until deep golden.
Roll in sugar and drizzle with ketchup and mustard.
