Ingredients
- 1 can of Nature's Charm marinated Banana Blossom
- Frozen french fries
- Oil for frying
- 1 cup flour (chilled)
- 1 tsp celery salt
- 1 tsp paprika
- 3/4 tsp baking powder
- 1/4 tsp pepper
- Pinch of garlic powder
- 1 cup of ice cold IPA or other beer
- 1/4 cup vegan mayo
- 1 tbsp minced cornichons (small pickles)
- 2 tsp caper, roughly chopped
- 1 tsp white vinegar
- 1/2 tsp dijon
- 1 tsp fresh dill, chopped
- Pinch of salt and pepper
Instructions
- Drain the banana blossom then shape them into filets. Wrap the blossom in clean kitchen towels and squeeze out all of the brine.
- Whisk together the marinade ingredients in a mixing bow. Submerge the banana blossom in marinade. Cover and place in the freezer for 1 hour.
- Wait 40 minutes. Place the beer and flour in the freezer for ten minutes to chill. This will help the filets to stay extra crispy when drying. Once it's chilled, mixed the flour with the rest of the batter ingredients except for the beer. Slowly add the beer to the flour mixture while stirring. Cover and place the batter in the freezer for ten minutes so it is extra cold.
- Bake the fries according to the package instructions. Make the sauce. Cover and place in the fridge. Add the flour to a plate.
- Heat the oil in a large deep skillet to 185 degrees c. Meanwhile, take the banana blossom our of the freezer and drain. Gently wrap the blossom in a clean kitchen towel and squeeze all of the water out. Press the leaves together tightly to form a filet shape, then coat them in the flour, getting in all the crevices. Dunk them in a thick coating of batter then dry them in the hot oil until golden brown and crisp, for about 4 minutes. Flip halfway.
- Fry the banana blossom in two batches to avoid overcrowding the pan. If the temperature of the oil drops, the filets will become greasy. I recommend heating the oil back up between batches so the second batch is perfectly crisp.
Notes
The amount of oil needed depends on the size of the pan you're using. I recommend having at least 3 cups and filling the oil to minimum 2.5 cm in the pan.
To test if the oil is hot, add a bit of salt. When it sizzles it's ready!
