Vegetarian fish and chips with banana blossoms
Fish and chips are a classic dinner. There are many fans of the classic fish-filled breading and fried fries. Culinary Practice They're focusing on a vegan version of this popular dish. Just a few ingredients are enough to transform banana blossom into a delicious and filling meal.
Number of servings
2
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
EASY
INGREDIENTS
- 250 gr banana blossom
- ½ nori leaf
- 4 tablespoons soy sauce
- 6 tablespoons of flour
- 100 ml of water
- 1 teaspoon of ground sweet paprika
- 1 teaspoon ground hot paprika
- 2 tablespoons of vegan mayonnaise
- 1 tablespoon of soy yogurt
- 3-4 tablespoons of lemon juice
- 2 teaspoons chopped capers
- 150 g frozen peas
- 3 large potatoes, cut into fries
- 1 tablespoon chopped chives
- 4 tablespoons of oil
- a pinch of pepper
A METHOD OF PREPARING
- Rinse the banana flowers from the brine and drain thoroughly.
- Pour 2 tablespoons of flour onto a plate, add paprika powder, and crumbled nori leaves, and mix. Pour the remaining flour into a bowl, add enough cold water to make a very thick pancake batter (about 100 ml). Add 2 tablespoons of soy sauce, and season with pepper.
- Peel and dice the potatoes. Toss with a tablespoon of oil and bake in an oven preheated to 190-200 degrees Celsius for about 25 minutes. You can also fry the fries.
- Pour boiled hot water over the peas and drain after 5 minutes.
- Mix the mayonnaise with the yogurt, add the remaining soy sauce, lemon juice, chives and capers.
- Coat the banana blossoms in flour with the seasoning, then in thick pancake batter. Fry until golden brown, flipping halfway through. Drain excess oil on paper towels.
- Serve with fries, peas and sauce.
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