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Deep-Fried Jackfruit Bites

Deep-Fried Jackfruit Bites

45 min
For 4 servings
  • 560 gjackfruit from the can
  • 2 tspsweet paprika powder
  • 1 pcgarlic clove
  • 1 tspsea salt
  • 1 pinchdried rosemary
  • 1 tspsumac
  • 1 pinch ofof ground nutmeg
  • 1 tspblack peppercorns
  • 0,5 pinch ofchillies
  • 150 gwheat flours
  • 1 tspdried rosemary
  • 1 tspdried oregano
  • 0,5 tspdried thyme
  • 0,5 tspdried basil
  • 100 mlbeer
  • 100 mlsoy milk
  • 1 tspwhite sesame seeds
  • 10 tbspcanola oil
  • 5 sprigscoriander
  • 1 tspSalsa Picante Peruana

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Directions

multi-purpose blade
processor
PowderDisc
jug 1.0 l
Insert the PowderDisc into the bamix® Processor, then add the chilli and black pepper and grind finely. Finely chop the garlic with the bamix® Processor. Preheat the oven to 200 °C top/bottom heat. Rinse the jackfruit thoroughly.
Cut off the pointed ends of the jackfruit and discard. Then put the jackfruit pieces in a bowl with the paprika powder, garlic, salt, pepper, chilli powder and the remaining spices and mix well. Spread the spiced jackfruit pieces on a baking tray lined with baking paper and bake in the oven for 15 minutes on the middle rack.
Place all the ingredients in the bamix® 1.0 l jug and mix with the bamix® multi-purpose blade until smooth. Let the batter rest for 10 minutes. Then roll the baked jackfruit pieces in the batter.
Pour rapeseed oil into a coated frying pan to a height of about 1 cm. Fry the jackfruit pieces in it for about 30 seconds on each side until golden brown. Remove from the pan and drain.
For the garnish, wash the coriander or parsley, shake dry and chop finely with the bamix® Processor.
Pour the salsa into a dip bowl. Sprinkle the chopped coriander or chopped parsley over the jackfruit bites.

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