You guys, I’ve been a fan of jackfruit for quite sometime, but this – this is on another level.
I’ve heard of people breading and frying jackfruit before, but I was honestly a bit skeptical on how it would turn out. Would the jackfruit get tender enough? Would the breading hold up? Is there a way to make it gluten, dairy and egg free and still be delicious? Well, after destroying my kitchen in my quest to answer those questions, I can confirm it’s a resounding ‘yes’ across the board. That’s right, not only are these vegan, they are gluten, dairy and egg free as well, and let’s not forget, insanely delicious. Seriously so good, I ate half the batch in the middle of photographing them. Can’t stop, won’t stop.
While this recipe obviously has teriyaki sauce, you really don’t need any sauce at all to enjoy these. Think of them like vegan chicken nuggets and dip them in whatever you want. They are 100 % customizable.
I hope you enjoy this recipe as much as I enjoyed eating it. They really are damn good, and fairly guilt free.
- 1 14 oz. Can jackfruit in brine- do NOT use the kind in syrup or the fresh kind!
- 1 cup unsweetened plain almond milk
- 1.5 Tbsp. Braggs apple cider vinegar
- Dash of Franks Red Hot – optional
- 1.5 cups gluten free all purpose flour- I used Pamela’s brand
- 1/2 cup cornstarch
- 2 Tbsp. baking powder
- Old Bay Seasoning to taste
- Avocado oil for frying
- Gluten Free teriyaki sauce of your choice – I used Organic Asian Fusion brand
- In a shallow dish, mix together 1 cup of almond milk and 1.5 Tbsp of Braggs apple cider vinegar to create a brine. Add in a couple splashes of Frank’s Red Hot if desired and set aside.
- In a strainer, drain and and rinse your jackfruit, being careful to keep the chunks together.
- In another shallow dish, mix together your gluten free all purpose flour, cornstarch, baking powder and Old Bay seasoning.
- Place the pieces of jackfruit into the brine and, then transfer them into the flour mixture one at a time, making sure to evenly coat each piece. Repeat the process one more time to double coat them so they are extra crispy.
- In a large pan, heat up avocado oil on medium/high heat. You will want about 1/4″ deep at least for frying. To test when oil is ready, take a pinch of the flour and drop it into the pan. When it sizzles, its ready.
- Place each piece of jackfruit evenly around the pan, making sure to fry each side evenly by moving around with a pair of tongs. When the jackfruit is golden and crispy, remove each piece to a paper towel lined plate and let cool slightly.
- Place the finished jackfruit into a large mixing bowl with some of the teriyaki sauce, making sure to evenly coat each piece.
- Serve on its own, or over rice as pictured.