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TiNDLE POPCORN

TiNDLE POPCORN WITH HOT & SOUR SAUCE AND RANCH

BY CHEF ROCCO DISPIRITO

MAKES FIVE PORTIONS

INGREDIENTS

TiNDLE:

  • 2 pounds TiNDLE

DRY DREDGE:

  • 1 cup all purpose flour
  • 4.5 grams baking powder
  • 57 grams cornstarch
  • 4.5 grams salt
  • 4.5 grams pepper
  • 4.5 grams paprika
  • 2.25 grams cayenne

HOT AND SOUR POPCORN SAUCE:

  • 1/4 cup sweet chili sauce
  • 1 quart agave nectar
  • 3 tablespoons sambal olek
  • 3 cloves garlic, minced
  • 2 teaspoons. Orange Tang powder
  • 3 teaspoons chili oil
  • 2 tablespoons hoisin sauce
  • 3 tablespoons orange marmalade
  • 1/4 cup fresh lemon juice
  • 4 tablespoons corn starch

Combine in a saucepan, boil and cool.

SEASONED COCONUT YOGURT BATTER:

  • 1 cup coconut yogurt
  • 2.5 grams Salt
  • 1.5 grams Garlic Powder
  • 1/4 cup Water
  • 2 tablespoons fresh lemon juice

METHOD

Combine all ingredients except for the corn starch and lemon juice in a pot and heat on med high heat. Make a slurry with the corn starch and lemon juice and slowly whisk into the sauce when it comes to a boil. Cook sauce with the slurry for at least 2 minutes, until thickened.

VEGAN RANCH:

  • 1/2 cup vegan sour cream
  • 1/2 cup vegan Mayo
  • 1/3 cup coconut yogurt
  • 1/3 cup non dairy milk
  • 2 tablespoons lemon juice
  • 3 teaspoons coconut aminos
  • 1 teaspoon celery salt
  • 2 cloves garlic, minced
  • 1 tablespoon chives, thin sliced
  • 1 tablespoon parsley, chopped

Combine all ingredients and whisk thoroughly.
Adjust seasoning with salt to taste.

GARNISH:

  • Toasted Sesame Seeds
  • Scallions

METHOD:

  1. Form TiNDLE into 1 inch balls and dredge with flour mixture, then batter, then flour mixture once more.
  2. Deep fry battered TiNDLE at 360˚ degrees for about 3 minutes, until crispy and golden brown.
  3. Drop fried TiNDLE into warmed popcorn sauce and toss to coat.
  4. Plate and top with ranch, sesame seeds, and scallions.
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