Vegan Crispy Pata
Discover a plant-based twist on a Filipino classic with this Vegan Crispy Pata recipe! Made from tender young jackfruit simmered in a flavorful broth of soy sauce, coconut vinegar, fragrant garlic, and aromatic bay leaves, this dish captures the rich, savory essence of its traditional counterpart. Each jackfruit piece is coated in a light, crispy batter and deep-fried to golden perfection, delivering a satisfying crunch in every bite. Finished with a bright garnish of fresh green onions and zesty lemon slices, this vegan delight is perfect for sharing at family gatherings or special occasions. Whether you're craving the iconic texture of crispy pata or seeking an indulgent yet sustainable vegan alternative, this recipe is sure to impress. Pair it with steamed rice or a tangy dipping sauce for the ultimate crowd-pleaser!
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Ingredients
- 800 grams Young jackfruit
- 60 ml Soy sauce
- 30 ml Coconut vinegar
- 3 cloves Garlic, minced
- 3 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 500 ml Vegetable broth
- 120 grams All-purpose flour
- 60 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 240 ml Water
- 750 ml Vegetable oil
- 4 slices Lemon slices
- 2 stalks Green onions, chopped
Directions
Step 1
Drain and rinse the young jackfruit thoroughly. Cut it into large pieces, mimicking the size of a pork knuckle.
Step 2
In a saucepan, combine the soy sauce, coconut vinegar, minced garlic, bay leaves, black peppercorns, and vegetable broth. Add the jackfruit pieces and boil for 20 minutes, allowing the flavors to infuse.
Step 3
Remove the jackfruit from the broth and let it cool slightly. Pat dry with a paper towel to remove excess moisture.
Step 4
Prepare the batter by mixing the all-purpose flour, cornstarch, baking powder, and salt in a large bowl. Gradually add water, whisking until smooth. The batter should be thick enough to coat the back of a spoon.
Step 5
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
Step 6
Dip each jackfruit piece into the batter, ensuring it's coated well, then carefully place it into the hot oil. Fry in batches if necessary.
Step 7
Fry for about 8-10 minutes or until the jackfruit is golden brown and crispy, turning occasionally to ensure even cooking. Remove from the oil and drain on a paper towel-lined plate.
Step 8
Serve the crispy jackfruit pata with lemon slices and chopped green onions on top for garnish.
Nutrition Facts
| Serving size | (2596.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7377.4 |
| Total Fat 673.6g | 0% |
| Saturated Fat 97.4g | 0% |
| Polyunsaturated Fat 427.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6366.9mg | 0% |
| Total Carbohydrate 384.7g | 0% |
| Dietary Fiber 32.6g | 0% |
| Total Sugars 161.3g | |
| Protein 42.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 377.8mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 5028.7mg | 0% |
Source of Calories