Vegetarian Crispy Fried Chicken Balls

Satisfy your craving for crispy, flavorful comfort food with these Vegetarian Crispy Fried Chicken Balls, a plant-based twist on a classic favorite! Made with shredded jackfruit and hearty chickpeas, this recipe masterfully mimics the texture of tender chicken while packing a punch of savory, smoky flavor from soy sauce, nutritional yeast, and smoked paprika. Coated in golden panko breadcrumbs and deep-fried to perfection, these bite-sized delights deliver an irresistibly crunchy exterior with a juicy, protein-packed center. Ready in just 40 minutes, they’re perfect as an appetizer, party snack, or main dish served with your favorite dipping sauce. Whether you're vegan, vegetarian, or just curious about meat-free alternatives, these crispy fried "chicken" balls will not disappoint!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Canned green jackfruit, drained
• 200 grams Cooked chickpeas
• 3 pieces Garlic cloves, minced
• 1 medium Onion, finely chopped
• 2 tablespoons Soy sauce
• 2 tablespoons Nutritional yeast
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 120 grams All-purpose flour
• 2 tablespoons Cornstarch
• 150 milliliters Water
• 200 grams Panko breadcrumbs
• 500 milliliters Vegetable oil for frying

Directions

Step 1

Begin by thoroughly rinsing the canned jackfruit under cold water to remove the brine. Drain well and gently shred the jackfruit into a large mixing bowl, discarding any seed pods.

Step 2

Add the cooked chickpeas to the bowl and mash with a fork or potato masher until mostly smooth, leaving some texture to mimic the feel of shredded chicken.

Step 3

In a sauté pan, heat a small amount of oil over medium heat and add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent and the mixture is fragrant.

Step 4

Transfer the onion and garlic to the jackfruit and chickpea mixture. Mix in soy sauce, nutritional yeast, smoked paprika, ground cumin, salt, and black pepper until evenly combined.

Step 5

Shape the mixture into approximately 16-20 small balls, about the size of a golf ball, and set them aside on a plate.

Step 6

In a small bowl, whisk together the flour and cornstarch, then gradually add the water, whisking until a smooth batter forms.

Step 7

Place the panko breadcrumbs in a separate shallow dish.

Step 8

Dip each jackfruit ball into the batter, then roll in the panko breadcrumbs, ensuring each is well-coated. Shake off any excess.

Step 9

Heat the vegetable oil in a deep frying pan or wok to 180°C (350°F). Fry the balls in batches, cooking for about 3-5 minutes each, until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

Step 10

Once cooked, remove the balls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 11

Serve immediately with your choice of dipping sauce or side salad for a delightful vegetarian meal.

Nutrition Facts

Serving size	(1760.7g)

Amount per serving	% Daily Value*
Calories	6189.0

Total Fat 514.7g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4972.9mg	0%
Total Carbohydrate 377.8g	0%
Dietary Fiber 46.3g	0%
Total Sugars 34.1g
Protein 76.3g	0%

Vitamin D 0IU	0%
Calcium 372.7mg	0%
Iron 26.4mg	0%
Potassium 2539.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 4.7%

Carbs: 23.4%