Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 2 cans of young green jackfruit thoroughly, pat dry, and then shred the jackfruit flesh using two forks.

2. 2

   In a large bowl, combine the shredded jackfruit with 0.5 cup of unsweetened plant-based milk, 1 small chopped yellow onion, 2 minced garlic cloves, 1 teaspoon of whole caraway seeds, 0.5 teaspoon of dried marjoram, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing well to incorporate all ingredients evenly.

3. 3

   Form the jackfruit mixture into 6-8 oval or round patties, each approximately 0.5 inch thick.

4. 4

   Prepare a breading station with 1 cup of all-purpose flour in one shallow dish and 1.5 cups of plain breadcrumbs in another shallow dish.

5. 5

   Dredge each jackfruit patty first in the all-purpose flour, ensuring it is fully coated, then gently transfer to the breadcrumbs and press firmly to adhere a generous layer.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

7. 7

   Carefully deep-fry the breaded jackfruit patties in batches for 4-6 minutes per side, or until golden brown and crispy, then remove with a slotted spoon and place on a wire rack to drain excess oil.