Banana Blossom Fillet
Pub style fish n' chips gone vegan!
Ingredients
Banana Blossom:
- 1 package Upton's Naturals Banana Blossom
- 1 tablespoon lemon juice
- 1 teaspoon chopped dill
- 1 tablespoon kelp powder optional
Batter:
- 1 cup chilled flour plus more to coat
- 1 teaspoon celery salt
- 1 teaspoon paprika
- ¾ teaspoon baking powder
- ¼ teaspoon pepper
- Pinch garlic powder
- 1 cup chilled sparkling water
Plus
- Oil for frying
Instructions
- Dry the Banana Blossom with a clean kitchen towel. Season with lemon juice, dill and kelp powder. Let it marinate in the refrigerator overnight. In a pinch, 3-4 hours will do but overnight is best.
- In a large bowl, mix all the dry batter ingredients. Slowly add sparkling water and stir. Chill mixture in the fridge for 10 minutes. Place another cup of flour on a plate and set aside.
- Add oil to a large, deep skillet so there’s at least 1” in the bottom of the pan and heat to 365°F. Coat each Banana Blossom in flour, then dunk into the batter and fry in hot oil until golden brown and crisp, flipping halfway (about 2 minutes each side).
- Serve with vegan tartar sauce and French fries.