Difficulty: Easy
Makes 8
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If you’ve mastered my 6 Ingredient Jackfruit Chili, Creamy Jackfruit + Corn Pasta Bake and Spicy Sriracha Jackfruit Burgers, you may be looking for a new way to use your Nature’s Charm jackfruit!
These Jackfruit + Vegetable Fritters are a great way to use up your leftover veg to make a killer meal. Not only can you sub the veggies for anything you’ve got on hand, you can use these fritters as a base for an amazing breakfast, lunch or dinner (I’m already dreaming about putting them on a burger OMG!)
Ingredients
- 1 300g can Nature’s Charm Young Jackfruit
- 1 small zucchini
- 1/2 small onion, very finely diced
- 1/4 cup frozen baby peas
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup chickpea flour
- Canola or vegetable oil for frying
Method
- Drain the jackfruit before separating the shred-like parts from the seeds and harder parts. Place the shred-like parts onto paper towel to remove excess moisture and discard the rest.
- Using a thick grater, grate the zucchini and drain on paper towel to remove any excess moisture.
- In a large bowl, combine the jackfruit, zucchini, onion, peas, garlic powder, salt and pepper.
- Now, in a small bowl, whisk together the soy milk and apple cider vinegar. Set aside to thicken while you heat 1cm of oil in a large frypan.
- Whisk the chickpea flour into the milk mixture until well combined.
- Pour the batter into the bowl of vegetables and mix well.
- Once the oil has heated, use a 1/3 cup measure to carefully place some batter into the pan. As you can see the bottom of the fritter turning a deep, golden brown, it’s time to gently flip until the other side is cooked through too.
- Drain on paper towel to remove any excess oil and serve immediately.
