Ingredients
3cupswarm water
1vegetable bouillon cube
30ozjackfruit
1½tspgarlic powder
1½tsponion powder
2tsppaprika
½tsppaprika,smoked
½tspcayenne
1tspground black pepper
2tspkosher salt,divided, plus more to taste
2cupscanola oil,for frying
1cupnon dairy milk,unsweetened
1tbspapple cider vinegar
1½cupsall purpose flour,divided
½tspbaking soda
2tbspcornstarch
Preparation
In a medium bowl, combine the warm water and bouillon cube and whisk to dissolve the bouillon.
Drain the jackfruit and rinse under cold water. Remove any seed pods and discard. Add the jackfruit to the bowl and marinate for 30 minutes.
After marinating, drain and set the jackfruit aside.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the garlic powder, onion powder, paprika, smoked paprika, cayenne, black pepper, and 1 teaspoon of salt.
In a medium bowl, combine the jackfruit and 1 tablespoon of the spice blend, tossing well to coat.
Transfer to the prepared baking sheet and bake for 15 to 18 minutes, until the jackfruit has partially dried out.
Heat the canola oil in a large, high-walled skillet over medium-high heat to 375 degrees F.
In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, ½ cup flour, the remaining teaspoon of salt, and the baking soda..
In a separate medium bowl, combine the remaining cup of flour, the cornstarch, and remaining spice blend. Stir well.
Coat the jackfruit in the batter, letting any excess drip off. Then, coat in the flour mixture.
Working in batches, fry the coated jackfruit in the hot oil for 2 to 3 minutes, until golden brown, flipping halfway and frying for another 1 to 2 minutes.
Transfer to a paper towel-lined plate to drain and season with more salt if desired. Serve hot.
Enjoy!
