Jackfruit KFC - Vegan Delight!

The nutritional benefits of jackfruit are undeniable.

Packed with fiber, antioxidants, and protein, jackfruit is one of nature's best plant-based sources of essential nutrients. It helps support digestion, boosts immunity, and even provides a satisfying, meat-like texture. So, why wouldn't we choose food that's truly good for us?

The quality of nutrients we put into our bodies plays a significant role in our overall health and well-being, especially in a world where fresh, chemical-free produce can be hard to come by.

One way to ensure the best quality is to support local, organic farming. By choosing locally grown, fresh produce, we not only nourish ourselves but also support the hard work of our local farmers. Sadly, many stores prioritize financial gain over freshness, stocking produce that has been chemically treated, sprayed, and irradiated to extend shelf life.

But markets like the Verulam Market, where you can buy directly from local growers, offer a true alternative. This is where you'll find the freshest produce, grown without the need for harmful chemicals, providing a tangible boost to your health.

Give this Jackfruit KFC recipe a try, and let your body thank you. And remember to support our local farmers-when we prioritize fresh, locally grown food, we all thrive.

Jackfruit is in season now and really affordable. It use to be a real pain to prep as green unripe jackfriut has a very sticky sap that is almost imposible to remove if it stains kitchen surfaces, hands or clothes, last week Agnes from Verulam Market shared her method, she advised me to boil the jackfruit for about two hours until you can poke a fork through it... it is the game changer in so many ways as you can save the remainder of the jackfruit and add to curries and stews at a later stage when needed. Thank you Agnes!

Ingredients:

• 2 cups fresh jackfruit, cut into pieces

• 1 cup unsweetened plant-based milk (like almond or soy)

• 1 tbsp apple cider vinegar

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional, for a kick)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 cup breadcrumbs

• Oil for frying (coconut oil)

Instructions:

1. Boil the whole jackfruit, let it cool and slice into desirable pieces. Pat dry with a towel to remove excess moisture.

2. Buttermilk Mix: In a bowl, mix the plant-based milk and apple cider vinegar. Let sit for about 5 minutes until it thickens slightly, creating a vegan "buttermilk."

3. Coating Mixture: In another bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure even seasoning.

4. Coat the Jackfruit:

• Coat it in the flour mixture, pressing lightly to ensure it sticks.

• Dip each piece of jackfruit in the buttermilk mixture,

• Coat in the breadcrumbs.

5. Fry: Heat oil in a skillet over medium heat until it reaches around 180°C. Fry the jackfruit pieces for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to maintain even frying.

6. Drain and Serve: Remove the fried jackfruit with a slotted spoon and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce or side. Enjoy this crispy, plant-based alternative to classic fried chicken, knowing each bite is a nourishing choice for you and the planet. And, remember-support local farmers for the freshest, healthiest ingredients. Happy cooking!