Vegetarian Crispy Fried Chicken Balls
Experience the ultimate vegetarian twist on a classic favorite with these irresistible Vegetarian Crispy Fried Chicken Balls! Crafted from tender green jackfruit and protein-packed chickpeas, these golden bites are infused with bold flavors like smoked paprika, soy sauce, and nutritional yeast for a plant-based delight that doesn’t compromise on taste or texture. Coated in a crunchy layer of panko breadcrumbs and fried to perfection, they deliver a satisfying crispy exterior while remaining moist and flavorful inside. Ideal for appetizers, snacks, or party platters, these vegan-friendly treats pair beautifully with your favorite dipping sauce and a fresh side salad. Quick to prepare and even quicker to disappear, these crispy vegetarian delights are bound to be a crowd favorite! Deliciously indulgent and entirely meat-free, this recipe is a must-try for vegans, vegetarians, and adventurous food lovers alike.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
Shape the mixture into approximately 16-20 small balls, about the size of a golf ball, and set them aside on a plate.
In a small bowl, whisk together the flour and cornstarch, then gradually add the water, whisking until a smooth batter forms.
Place the panko breadcrumbs in a separate shallow dish.
Dip each jackfruit ball into the batter, then roll in the panko breadcrumbs, ensuring each is well-coated. Shake off any excess.
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.
Once cooked, remove the balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately with your choice of dipping sauce or side salad for a delightful vegetarian meal.
Nutrition Facts
Calories |
6189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.7 g | 660% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 34.1 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2540 mg | 54% | |
*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.
