This recipe is about to be your new favorite way to enjoy banana blossoms. If you've never tried banana blossoms before - here's your sign to make that move 😉
1. Gently pat dry and squeeze out any excess liquid from the banana blossoms, being sure not to tear them apart. Season the banana blossoms with lemon pepper seasoning and all-purpose seasoning.
2. In a large bowl, combine flour, cornstarch, all-purpose seasoning, Old Bay, paprika, sazon, lemon pepper seasoning, white pepper, oregano, basil, onion powder, garlic powder, and vegan parmesan. Whisk to combine.
3. In another bowl, add chickpea flour, salt, black pepper, Cajun seasoning, unsweetened plain almond milk, and apple cider vinegar. Whisk to combine to form the wet batter.
4. Dip banana blossoms first in the wet batter, then in the dry batter. Repeat this process to coat them twice.
5. Fry the coated banana blossoms in a heated cast iron skillet coated with oil until golden brown and crispy. Set aside to let cool.
6. For the Plant-Based Ranch Dip: Blend soaked & drained sunflower seeds, salt, white pepper, black pepper, garlic powder, onion powder, oregano, fresh parsley, dill, chives, dijon, vegan mayo, lemon juice, and almond milk together until creamy and smooth.
7. For the Garlic Parmesan Butter: Melt vegan butter in a heated non-stick skillet. Add fresh minced garlic, garlic powder, vegan parmesan, and salt. Sauté for 1-2 minutes or until fragrant, stirring frequently and being careful not to burn the garlic.
8. Coat your fried banana blossoms with the garlic parmesan butter sauce, extra vegan parmesan, and fresh parsley.
9. Enjoy with the plant-based ranch dip.
