A vegan version of Japanese fish tempura using banana blossoms. Soft, flaky layers of the banana blossoms contrast with the light, ultra-crispy tempura batter.
Banana Blossoms have taken the Western vegan scene by storm these past few years, and it is no surprise. Many vegan chefs have used it to create British fish & chips, but today I bring you a Japanese tempura version.
As Fish Substitute
As it turns out, banana blossom hearts are nearly perfect for imitating fish. Once they are cooked and fried, they become soft & flaky very similar to fish. Although I prefer using canned banana blossoms for this recipe, here is a look at a fresh one:
It is important to note that banana blossoms are not a novel ingredient. They are used in many traditional East-Asian and Indian recipes such as curries, stews, and more.