2 cans young jackfruit in brine
1 package Hungry Munky all-purpose seasoning
1 bag all-purpose flour
1 container sea salt
1 bottle liquid smoke
6-8 garlic cloves
1 bottle neutral oil (vegetable or canola)
1 lime and fresh cilantro, for garnish (optional)
Step 1: Preheat the oven to 350º.
Step 2: Make garlic purée: Peel 6 to 8 garlic cloves before placing in a chopper. Add 6 tbsp. of oil. Sprinkle in a pinch of salt. Chop the contents and set aside.
Step 3: Prepare the jackfruit: Drain the cans of jackfruit and rinse with water, then place in a bowl. Season the jackfruit with 1 tsp. Hungry Munky’s all-purpose seasoning, ½ tsp. liquid smoke, and the entire portion of the garlic purée. Bake in the oven for 15 to 20 minutes.
Step 4: Make your batters: While the jackfruit bakes, use this time to make the wet and dry batters.
For the dry batter: Pour 1 c. of all-purpose flour into a bowl and season with ¼ tsp. of Hungry Munky all-purpose seasoning.
For the wet batter: Repeat the steps of the dry batter, but add ¼ c. of water and stir. The wet batter should have the consistency of an egg yolk. If the mixture is too thick, add in increments of 1 tsp. water and stir until you achieve the proper texture.
Step 5: Batter and fry: Heat about ¼ c. of oil on the stove. Remove the jackfruit from the oven. Cover pieces in the wet batter before placing in the dry batter. Make sure the batters are distributed evenly. One by one, place each piece into the hot oil separately. Let them fry about 1 to 2 minutes on each side or until golden brown. Remove from oil and let cool for about 5 minutes. Serve with garnishes and/or your favorite sides and enjoy! Serves 4 to 8.
If you have extra time, place the seasoned jackfruit (from Step 3) in a container. Cover and marinate in the refrigerator for 30 minutes.
For extra crunch, add 1 tbsp. of vegan mayo to the wet batter in Step 4.
For more vegan recipes and inspiration, check out the Hungry Munky blog, Instagram and YouTube channel.