Burmese Tofu Fritters Recipe (Tohu kyaw)

Chickpea flour: A gluten-free flour made from ground chickpeas, essential for creating the base of the fritters.

Water: Used to create the batter consistency.

Turmeric powder: Adds color and a subtle earthy flavor to the fritters.

Salt: Enhances the overall flavor of the fritters.

Oil: Used for frying the fritters until they are golden brown and crispy.

When preparing the batter, ensure that the chickpea flour is sifted before mixing. This helps to avoid lumps and results in a smoother batter. Additionally, let the batter rest for about 10 minutes after whisking. This allows the turmeric powder and salt to fully dissolve and the chickpea flour to hydrate, leading to a more cohesive mixture. When frying, maintain a consistent medium heat to ensure the fritters cook evenly and achieve a perfect golden brown color.

• chickpea flour - Substitute with gram flour (besan): Gram flour is made from ground chickpeas and has a similar texture and flavor, making it an excellent substitute.

• chickpea flour - Substitute with yellow split pea flour: Yellow split pea flour has a similar consistency and can be used in the same way as chickpea flour.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the batter, enhancing the overall taste of the fritters.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar color and an added depth of flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar yellow hue and a unique flavor, though it is more expensive and should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor, which can enhance the taste of the fritters.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it ideal for frying.

• oil for frying - Substitute with canola oil: Canola oil is also good for frying due to its high smoke point and neutral taste.

• Allow the fritters to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled fritters in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to regain crispiness.

• For longer storage, freeze the fritters. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the fritters to a resealable freezer bag or airtight container. Label with the date for reference.

• When ready to enjoy, reheat directly from frozen. Preheat the oven to 375°F (190°C) and bake for 10-15 minutes, or until heated through and crispy.

• Serve the reheated fritters with your favorite dipping sauce for a quick and delicious snack.

• Preheat your oven to 350°F (175°C). Arrange the leftover tofu fritters on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the fritters on the rack or a small baking tray. Heat for 8-10 minutes, turning once to ensure even reheating.

• If you prefer using a microwave, place the fritters on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway to avoid overcooking.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil to the pan and place the fritters in a single layer. Cook for 2-3 minutes on each side until they are heated through and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the fritters in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Mixing bowl: A large bowl used to combine and whisk together the chickpea flour, water, turmeric powder, and salt until smooth.

• Whisk: A utensil used to blend the ingredients in the mixing bowl to achieve a smooth batter.

• Frying pan: A shallow pan used to heat the oil and fry the fritters.

• Measuring cups: Tools used to measure the chickpea flour and water accurately.

• Measuring spoons: Tools used to measure the turmeric powder and salt accurately.

• Spoon: A utensil used to drop spoonfuls of the batter into the hot oil.

• Paper towels: Used to drain the excess oil from the fritters after frying.

• Tongs: A tool used to remove the fritters from the hot oil safely.

• Plate: Used to serve the fritters once they are drained and ready to eat.

Prepare the batter in advance: Mix the chickpea flour, water, turmeric powder, and salt ahead of time and store in the fridge.

Use a deep fryer: A deep fryer can maintain a consistent temperature, making the frying process faster and more efficient.

Preheat the oil: Ensure the oil is hot before you start frying to reduce cooking time.

Batch frying: Fry multiple fritters at once to save time, but avoid overcrowding the pan.

Drain properly: Use a wire rack instead of paper towels to drain excess oil quickly and keep fritters crispy.