Corn Roast Bites

Don’t let your Tofurky Roast become sad leftovers. We beg you. Just cut up what’s left, dip in a sweet cornmeal batter, and fry until golden. Ketchup and mustard for dunking, please. If you just have a little roast, this simple recipe is a quick fix for a not-so-sad desk lunch. Or if there’s a lot leftover, make a plate of it for kids and friends to happily munch on. You’re welcome. Makes 6 servings

what you’ll need:

¾ cup yellow cornmeal
½ cup all-purpose flour
3 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon sea salt
1 cup unsweetened, plain non-dairy milk
2 tablespoons vegan butter, melted
Leftover Tofurky Holiday Roast or Ham Roast, cut into 2” pieces
Oil for frying

how to make:

  1. Preheat oven to 200˚F. Line a baking sheet with paper towels then top with a wire cooling rack.
  2. In a medium bowl, whisk to combine cornmeal, flour, sugar, baking powder, and salt. Whisk in milk followed by melted butter until just combined.
  3. In a large dutch oven over medium-high heat, warm 2” of oil to 350˚F. Regularly monitor oil temperature throughout frying and adjust heat as needed to maintain a consistent temperature between 325˚F and 360˚F.
  4. Place a wooden toothpick in the end of each roast piece. Use the toothpick to dip each piece into the batter, allowing excess to drip off, then carefully drop in the hot oil with the toothpick in place.
  5. Fry 1-2 minutes each until golden brown. Carefully transfer to the cooling rack lined with paper towels then place in preheated oven until ready to serve. Repeat with remaining roast pieces and batter. Serve warm with mustard and ketchup.