Vegan Kentucky Fried Jackfruit

Serves: 2 Prep: 15_mins Prep: 15_minutes Cook: 15_mins

Ingredients

For the vegan buttermilk mixture:

200ml Almond Milk

For the batter:

100g All purpose flour

25g Cornstarch

1 tbsp Baking Powder

1 tsp Pink Salt

For frying:

Any oil suitable for frying at high temperature.

For the vegan honee-mustard dipping sauce:

3 tbsp Biona Organic Egg Free Mayonnaise or more to taste

For the vegan honee mustard dip:

For the nuggets:

Drain and rinse the jackfruit pieces taking care not to break them up.
Combine the 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.
Whisk together all of the dry ingredients.
Heat oil over medium high heat. Test with a pinch of flour and if it sizzles, it's ready.
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. Dip and enjoy!