Banana Blossom Fish & Dip
Equipment Requirements
Deep Fryer // Grapeseed Oil // 2 Bowls // Leak Proof Tupperware
Recipe Ingredients & Directions
Soaking:
2 cans of banana blossoms (Check Local Oriental Food Market)
1 Nori sheet cut into small pieces
4 small kelp sheets (1 inch X 2 inch)
1 tsp kelp seasoning mix
1/2 lemon
1 shallots chopped
Wet Ingredients:
1/2 cup spelt flour
1/2 cup chickpea flour
1 tbsp non aluminum baking powder
1 tsp turmeric
1 tsp smoked paprika
1/2 cup sea moss gel
2 cups spring water (pour 1 quarter, mix, repeat)
Dry Ingredients
1/2 cup spelt flour
1/2 cup chickpea flour
1/2 tsp black pepper
1/2 tsp sea salt
Directions:
Combine contents under soaking ingredients.
Cover and set in the fridge overnight.
Mix wet and dry ingredients in separate bowls.
Place oil in deep fryer to the recommended frying level and turn on. We recommend using grapeseed oil for this recipe.
If you do not have a deep fryer, you may use a small pot to deep fry.
Just be sure that you use enough oil to completely submerge the banana blossom.
Take 1 banana blossom and either fold it in half, or leave it in a long strip depending on desired size.
Submerge into wet batter. Then place into dry batter and use a spoon to cover completely.
Return banana blossom to the wet batter and submerge again. Remove and place in the dry batter once more and cover completely again.
Once the batter has been applied to the banana blossom twice, you are now ready to place in the hot oil.
Allow to cook until the outer coating of the banana blossom is golden brown.
Remove and allow to cool slightly before serving.
Serve with tartar sauce. Recipe and directions shown below.
Tartar Sauce Recipe:
1 cup vegan mayo
1 tbsp stone ground mustard
2 tbsp relish
1 tsp smoked paprika
1 tbsp sea moss gel
Directions:
Combine all ingredients in a small bowl and mix thoroughly. Serve on the side with fried banana blossoms and enjoy.
Click here to see banana blossom video.