1tbspYour favorite SALT-FREE seasoning blend(if you are using Jackfruit in WATER, feel free to use Season Salt)
FOR FRYING:
Any oil suitable for frying at high temperatures
FOR THE VEGAN HONEE-MUSTARD DIPPING SAUCE:
1/2cVegan Mayonnaiseor more to taste
2-3tbspYellow Mustardor more to taste
2tbspAgave Nectaror more to taste
Instructions
TO PREPARE THE JACKFRUIT:
Drain and rinse the jackfruit pieces taking care not to break them up.
TO PREPARE THE VEGAN BUTTERMILK MIXTURE:
Combine 1 cup of almond milk with 1-1/2 tablespoons of apple cider vinegar and allow to sit for about 5 minutes. After 5 minutes, add the jackfruit pieces. Set aside.
TO MAKE THE BATTER:
Whisk together all of the dry ingredients.
TO MAKE THE VEGAN HONEE MUSTARD DIPPING SAUCE:
Whisk together the ingredients and set aside.
FOR FRYING:
Heat oil over medium high heat. Test with a pinch of flour and if it sizzles, it's ready. Food will absorb more oil if it is too cool. Too hot and it will scorch.
Take a few pieces at a time from the buttermilk mixture and drop in the flour. Coat completely. Quickly coat in the buttermilk again and thoroughly coat in the flour mixture.
Gently place into the oil, toss occasionally and remove with a strainer when golden brown to paper towels to drain any excess oil.