Battered Banana Blossom
Flaky fried banana blossoms are very versatile – try them with chips and (mushy) peas, corn tortilla and salsa, rice, baps or wraps. Adapted from ElephantasticVegan.com.
- 1 can banana blossoms in brine
- Frying oil
Flour mix
- 125 g flour
- 1/2 tsp salt
- 1 tsp dill
- 1 1/2 tbsp seaweed flakes
Batter mix
- 125 g flour
- 1/2 tsp salt
- pinch turmeric
- 1 Tbsp each pickle juice and caper brine or 2 Tbsp pickle juice
- 2 tsp lemon juice
- 140 ml sparkling water
Rinse and drain the banana blossoms. In separate bowls, combine the ingredients for the flour mixture and whisk together the batter.
In a pot or wok, heat enough frying oil so the banana blossoms can float.
Coat the banana blossoms in the flour mixture. Dip in the batter. Carefully lower them in the oil. Let them fry for about 4-5 minutes until golden brown, flipping them once.
Transfer the fried banana blossoms onto kitchen paper to remove excess oil. Serve with a squeeze of lemon and whatever else you fancy.