1 tin Nature’s Charm Banana Blossom (300g drained weight)
1 each Nori Sheet
1 tbsp Lemon Juice
120g plus an extra 50g Plain Flour
1/2 tsp Ground Turmeric
1/2 tsp Baking Powder
1 tsp Sugar
220ml Beer or Sparkling Water (ice cold)
2 each Maris Piper Potatoes (Large)
Vegan Tartar Sauce
50g Vegan Mayonnaise
1 tbsp Gherkins, chopped
2 tsp Capers, chopped
1/2 tsp Dijon Mustard
1tsp Fresh Parsley, chopped
1/2 each Lemon, juiced
100g Frozen Peas
1/2 each Lemon
Vegetable Oil for Frying
Drain the banana blossom filets and blot dry with kitchen paper.
Finely chop or use a spice grinder to blitz the nori sheet to a powder. Mix with the lemon juice and enough water to submerge the banana blossom. Add the banana blossom and then lay the fillets flat on a tray/plate and freeze for 30-60 minutes.
Mix together all of the ingredients for the tartar sauce and season with salt if required.
Peel the potatoes and cut into your desired chips size and then rinse under cold water to remove any excess starch. Pat dry with kitchen paper to remove any excess water.
Whisk together the dry batter ingredients and slowly add the beer or sparkling water until you have a thick consistency. Leave to rest in the fridge for 5 minutes.
Whilst the batter is resting, heat the oil in a deep fryer or pan to 150c. You can test the oil by adding a small cube of bread and if it browns in a few seconds then it’s ready.
Fry the chips for 3-4 minutes to cook them, being careful not to let them brown too much at this stage. Remove from the oil and then increase the heat to 180c.
Remove the banana blossom from the freezer and gently squeeze out any excess water being careful to keep the banana blossom in one piece.
Coat the fillets in the extra flour and then dunk into the batter. Let any excess batter carefully drip off and the slowly lower the banana blossom into the hot oil. Fry for 2-3 minutes on each side until golden and crispy. Drain on kitchen paper and keep to one side.
10. Cook the chips for a second time for a further 2-3 minutes until cooked through and crispy. Drain on kitchen paper.
Cook the peas according to the packets instructions.
Serve the banana blossom with the chips, peas, vegan mayo and a lemon wedge.