Kentucky Fried Jackfruit
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Kentucky Fried Jackfruit

Kentucky Fried Jackfruit
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Veg Life Staff

Ingredients

  • 2 14 oz. Cans Jackfruit in Brine (or better yet, water if you can find it)

FOR THE VEGAN BUTTERMILK MIXTURE:

FOR THE BATTER:

  • 3/4 c All Purpose Flour
  • 1/4 c Cornstarch
  • 1 tbsp Baking Powder
  • 1 tbsp Your 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:

  • 1/2 c Vegan Mayonnaise or more to taste
  • 2-3 tbsp Yellow Mustard or more to taste
  • 2 tbsp Agave Nectar or 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.

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