Vegan Crispy Pata
Discover the perfect plant-based twist on a Filipino classic with this Vegan Crispy Pata recipe. Made with tender young jackfruit, this recipe delivers all the crispy, flavorful goodness of the traditional pork dish without any meat. The jackfruit is simmered in a savory blend of soy sauce, coconut vinegar, garlic, and spices to infuse it with rich, authentic flavors before being coated in a light, crispy batter and deep-fried to golden perfection. Perfectly paired with bright lemon slices and fresh green onions for garnish, this vegan version of crispy pata is a game-changer for any dinner table. Whether you're vegan, vegetarian, or just looking to explore new dishes, this recipe promises a flavor-packed and satisfying meal that honors Filipino culinary traditions.
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Recipe Information
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
Instructions
Drain and rinse the young jackfruit thoroughly. Cut it into large pieces, mimicking the size of a pork knuckle.
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.
Remove the jackfruit from the broth and let it cool slightly. Pat dry with a paper towel to remove excess moisture.
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.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
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.
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.
Serve the crispy jackfruit pata with lemon slices and chopped green onions on top for garnish.
Nutrition Facts
Calories |
7377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 673.6 g | 864% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 427.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6367 mg | 277% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 161.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5029 mg | 107% | |
*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.
