Crispy Vegan Banana Blossom 'Fish' with Dill-Tartar Sauce (Air-Fryer, 18-Minute Recipe)
Enjoy a plant-based twist on classic fish fillets using banana blossoms, seasoned and air-fried to golden perfection, served with a quick homemade vegan dill-tartar sauce. Perfect for a speedy weeknight meal with authentic texture and flavor.
- 1 14-oz can canned banana blossoms (drained and rinsed)
- 0.5 cup unsweetened plant milk
- 0.5 cup all-purpose flour
- 0.75 cup panko breadcrumbs
- 1 sheet nori sheet (finely crushed)
- 1 tsp lemon zest
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tbsp olive oil spray
- 0.25 cup vegan mayonnaise
- 2 tbsp dill pickles (finely chopped)
- 1 tbsp fresh dill (chopped)
- 1 tsp capers (chopped)
- 1 tbsp lemon juice
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Instructions
In a medium bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. In a second bowl, pour plant milk. In a third bowl, mix panko, crushed nori, and lemon zest.
⏱️ 2 minutesPat banana blossoms dry with a paper towel. Dredge each blossom in flour mixture, dip in plant milk, then coat generously in panko mixture.
⏱️ 3 minutesLightly spray both sides of the coated banana blossoms with olive oil spray. Place them in the air-fryer basket in a single layer.
⏱️ 1 minuteAir-fry at 400°F for 8 minutes, flipping halfway, until golden and crispy.
⏱️ 8 minutes 🌡️ 400°FMeanwhile, whisk together vegan mayo, chopped pickles, fresh dill, capers, and lemon juice to make the dill-tartar sauce.
⏱️ 2 minutesServe hot banana blossom 'fish' with dill-tartar sauce and lemon wedges if desired.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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