A vegan recipe for creamy Cajun fried banana blossoms, using seasoned flour, fish fry batter, and panko for a crispy coating, served with a rich, spicy cashew cream sauce and vegan ranch.
Carefully drain & rinse banana blossoms. Fold them tightly to keep all the layers together after rinsing off the brine and patting dry. Place blossoms in a large mixing bowl, then coat with grapeseed oil, poultry seasoning & all-purpose seasoning. Coat well. Create your wet & dry batters. For the dry batter, mix flour with fish fry & panko along with chili powder & paprika; whisk well. In a separate bowl, for the wet batter, mix chickpea flour and hot sauce; whisk well. Dip seasoned banana blossoms in the wet batter, then in the dry batter. Double dip if desired. Fry in a heated pan filled with grapeseed oil, until golden. Remove from heat and let cool. Melt vegan butter in a large cast iron pan. Add in onions and garlic. Sauté for 30 seconds. Add in the remaining ingredients for the sauce (onion powder, garlic powder, dried parsley, crushed red peppers, paprika, chili powder, salt, cashew cream, Louisiana hot sauce, cajun seasoning, non dairy parmesan, nutritional yeast) and mix well until desired taste & consistency. Dip fried banana blossoms in the sauce, then serve with your favorite vegan ranch. Enjoy!
