Cajun Terkettes

Author: SallyK / Date: 2014-03-12 @ 02:00 pm / Print Me! /
Tags: Meat Substitutes / Seitan and Gluten Shreds / Terkettes / Vegan Recipes /

Cajun Terkettes

Serves 4-6.


  • 1-20 oz can Cedar Lake Terkettes
  • 1/2 c sorghum flour
  • 1 1/2 Tbsp corn starch
  • 1/2 tsp paprika
  • 1/2 tsp Cajun seasoning
  • 1/8 tsp cayenne
  • 1/8 tsp black pepper
  • 3-4 c high temperature vegetable oil


  1. Drain Terkettes lightly.
  2. In a medium bowl, blend sorghum flour, corn starch, paprika, Cajun seasoning, cayenne, and black pepper.
  3. (Terkettes will be moist from packing broth and should not need egg wash.) Dredge each in the flour mixture until well-coated on all surfaces. Shake off excess.
  4. In a large, heavy and deep pot, heat oil on medium high heat until about 350 degrees F. Gently submerge Terkettes, working in 2-3 batches, so as not to splatter the oil.
  5. Fry each batch until browned (about 4 minutes). Remove to a strainer over a bowl to drain.
  6. Serve Terkettes hot with tartar sauce or your favorite Cajun sauce.