Lauren’s Master Breading

Found in the vegan crab cakes recipe in Vegan Comfort Classics by Lauren Toyota

The best part about Lauren’s crispy yet flaky crab cakes was the breading. I’ve used it for a lot of stuff including arancini.

  • 1/4 C chickpea (garbanzo) flour
  • 1 1/4 C multigrain bread crumbs
  • 1/2 C unsweetened nondairy milk
  • 1 1/2 C vegetable oil, for frying

Place the item in the chickpea flour and coat all sides evenly. Quickly submerge in nondairy milk and remove it from the liquid, then place in breadcrumbs. Using your hands, cover the item in breadcrumbs getting all sides well coated then lightly shake off any excess. Batter 2 to 3 at a time right before frying.

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