For the wet batter, whisk together 2/3 c club soda, 2 tbsp cajun seasoning, 1/4 c chickpea flour (or flour of your choice), and about 1/4 c fish fry batter until not too thick. For the dry batter, whisk together 1/2 bag (or more) Fish fry mix, 1/2 c flour, and Cajun seasoning & all purpose seasoning to taste. For the vegan ranch, add 1 1/2 c vegan mayo, 1/2 c vegan sour cream, 2 tbsp white vinegar, 1/2 juice of one lemon, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 tbsp fresh minced dill (or dry), 1 tsp fresh minced parsley, 1 tsp fresh minced chives, and salt & pepper to taste to a large mixing bowl and mix well. Pat dry banana blossoms to get excess liquid out. Add to a large mixing bowl and season with all purpose seasoning through paprika, coating well. Dip seasoned banana blossoms in the wet batter, then in the dry batter. Add banana blossom to a heated non-stick skillet coated with cooking oil (grapeseed recommended). Fry on all sides until golden. Remove from heat and let cool. To assemble, add lettuce, vegan cheddar cheese, and banana blossom to a tortilla. Dress with the vegan ranch & enjoy!
