SALT & PEPPER DEEP-FRIED BANANA BLOSSOM WITH RÉMOULADE SAUCE

Name: SALT & PEPPER DEEP-FRIED BANANA BLOSSOM WITH RÉMOULADE SAUCE
Yield: 4
Cuisine: European
Ingredients: INGREDIENTS; For the rémoulade; • olive oil, for frying; • 1 shallot, chopped; • 100g plant mayonnaise; • 1 tablespoon cornichons, chopped; • 1 tablespoon capers, chopped; • 1 teaspoon curry powder; • small handful of dill fronds, chopped; • salt and pepper, to taste; For the banana blossoms; • 400g tinned banana blossoms, drained and rinsed; • 80g chickpea flour; • 110ml plant milk of your choice (I use oat milk); • 1 teaspoon apple cider vinegar; • ½ teaspoon bicarbonate of soda; • ½ teaspoon baking powder; • pinch of chilli (hot pepper) flakes; • olive oil, for frying; • salt and pepper, to taste

by Kyla Van Heerden May 15, 2025

By Betinna Campolucci @bettinas_kitchen

I have been cooking with banana blossoms for a while during my Retreat cheffing in places like Bali and Thailand. Accompanied by my favourite rémoulade sauce, this works so well.

SALT & PEPPER DEEP-FRIED BANANA BLOSSOM WITH RÉMOULADE SAUCE

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