Description
Crispy jackfruit nuggets offer a tasty plant-based twist on traditional chicken nuggets. Coated in a flavorful breading and fried to golden perfection, they make a delightful snack or appetizer. Pair them with your favorite dipping sauces for an irresistible treat!
Ingredients
Scale
- 1 medium-sized green jackfruit (about 2–3 pounds)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup plant-based milk (or regular milk if not vegan)
- 1 tablespoon apple cider vinegar (to make buttermilk)
- Oil for frying (vegetable or canola oil works well)
Instructions
- Rinse the jackfruit under cold water to remove any dirt or debris.
- Cut the jackfruit in half lengthwise, then cut each half into smaller sections.
- Carefully remove the core and seeds using a sharp knife. The core is tough and not edible; the seeds can be saved for other recipes if desired.
- Shred the jackfruit flesh into bite-sized pieces using your hands or a fork.
- Place the shredded jackfruit in a large bowl and set aside.
- In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for about 5-10 minutes to create a buttermilk effect.
- Pour the buttermilk mixture over the shredded jackfruit, ensuring all pieces are well-coated.
- Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes.
- While the jackfruit is marinating, prepare the breading station.
- In one shallow dish, mix the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- In another shallow dish, place the breadcrumbs. Optionally, add a pinch of salt and pepper for extra flavor.
- Set up your breading station with the flour mixture, the buttermilk jackfruit, and the breadcrumbs in a row.
- Dip a piece of marinated jackfruit into the flour mixture, ensuring its fully coated. Shake off any excess flour.
- Dip the floured jackfruit into the buttermilk mixture again, allowing any excess to drip off.
- Roll the jackfruit in the breadcrumbs, pressing gently to ensure they stick well. Repeat for all pieces.
- Place the breaded nuggets on a baking sheet lined with parchment paper.
- In a large skillet, pour enough oil to cover the bottom of the pan (about 1/4 inch deep) and heat over medium heat until it shimmers.
- Carefully add the breaded jackfruit nuggets to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry the nuggets for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip gently.
- Transfer the cooked nuggets to a plate lined with paper towels to absorb excess oil.
- Serve the warm nuggets with your favorite dipping sauces, such as vegan ranch, barbecue sauce, or spicy aioli.
- Garnish with fresh herbs like parsley or cilantro for a pop of color.
- Enjoy your homemade jackfruit nuggets as a snack, appetizer, or main dish alongside a fresh salad or roasted vegetables.
- Let any leftover nuggets cool completely before storing them in an airtight container in the refrigerator. They should last for about 3-4 days.
- To reheat, simply place them in a skillet over medium heat until warmed through.
Notes
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Adjust the cayenne pepper to your preferred spice level.
- These nuggets can also be baked in the oven at 400°F (200°C) for a healthier option; just spray them lightly with oil before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes