Vegan KFC drumstick recipe (Krishna-Feel’n Crispies)

When I was a monk, one of the favorite things we looked forward to were the cauliflower pakoras at the weekly Sunday feast. Pakoras are a traditional part of North Indian cuisine and are deep fried battered vegetables, usually cauliflower, onions, peppers, or potatoes.

The North America (non-veg) equivalent of pakoras is “Buffalo wings” and “KFC drumsticks”. Recently, someone in the vegan community created a vegan version of buffalo wings and a vegan ranch dressing. But although it was a nice alternative it really cannot compare to a traditional pakora or a KFC drumstick.

The recipe I am going to share here is not meant to be a fake meat version of KFC’s drumstick but more of a KFC-version of a traditional pakora, and it is based on the actual KFC recipe. Enjoy!

Prep: 10 minutes
Cook: 10 minutes
Makes: 8 servings

INGREDIENTS

  • 1 cups all-purpose flour
  • 1 cup chickpea (Garbanzo) flour
  • 1/3 cup rice flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon dried basil leaves
  • 1/3 tablespoon dried oregano leaves
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper1 tablespoon dried mustard powder
  • 2 tablespoons paprika
  • 1 tablespoon of coriander powder
  • 1 tablespoon turmeric powder
  • 1 tsp ground ginger
  • 3 tablespoons ground white pepper
  • 1/4 cup vegan yogurt
  • 1 Tbsp flax seed oil
  • Enough water to make a slow running batter
  • Cut one whole cauliflower into florets with a long stem.
  • Oil for deep frying
  • METHOD

  • Mix the flour in a bowl with all the herbs and spices; set aside.
  • Mix the vegan yogurt and flaxseed oil together in a separate bowl until combined.
  • Add yogurt/oil mixture to flour and then while whisking, add enough water until you get a slow-running batter.
  • Cover and place batter in the fridge for 30 minutes to rest.
  • Meanwhile, steam the cauliflowers for 2 minutes or until tender. Drain.
  • Add oil to a large, deep saucepan or wok to reach a depth of 8cm. Heat to 170°C over high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Add cauliflower to the batter and stir to coat. Add the batter-dipped cauliflower florets to the oil. Cook for 3 minutes or until crisp and golden. Use a slotted spoon to transfer the cauliflower to a plate lined with paper towel. Repeat with remaining cauliflower, reheating the oil between batches.
  • Place the cauliflower in a serving bowl lined with paper towels. Top with fresh coriander and season with salt.

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