Vegan “fish” & Chips
A pretty simple recipe all things considered, battered and fried banana blossoms, pan fried potatoes and a quick tartar sauce.
fried banana blossoms
- 2 260 g tins banana blossoms in brines
- 3 cups plain flour
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 3 teaspoons lemon juice
- 1 cup sparkling water
- oil for frying
- 500 g chat potatoes
- 2 tablespoons olive oil
- 1 sprig fresh rosemary roughly chopped
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 cup vegenaise
- 4 dill pickles finely chopped
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 1 teaspoon fresh dill finely chopped
In a skillet, heat the olive oil on medium-high. Place the potatoes into the pan in a roughly even layer, sprinkle over the rosemary and season with salt and pepper.
Fry untouched for 6 minutes then flip and fry for a further 6 minutes.
Once potatoes are a nice golden brown, add the garlic powder and cook for a further minute or until fragrant. Remove from heat and serve.
Fried Banana Blossoms
Drain the banana blossoms and thoroughly rinse then pat dry.
In a small bowl, combine 1 cup flour, the fresh dill and ½ teaspoon salt and mix well. In a separate bowl, combine remaining and salt with the turmeric, lemon juice and sparkling water and whisk until an even consistency.
Heat the oil in a large heavy-based saucepan to 160°start by dusting the blossoms in the flour, then dipped them into the batter one at a time and coat thoroughly. Fry for 6 minutes each, making sure you flip them halfway. Place onto some paper towel to drain excess oil. Serve immediately.