Crumbed Banana Blossoms

Crumbed Banana Blossoms

Ready in 40 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 16, 2018.



  • 600g potatoes


  • 2 baby bok choy
  • 2 carrots
  • 2 radishes *
  • Juice and zest of 1 lime
  • 2 Tbsp mayonnaise ^
  • 1 bunch chives, chopped

Banana Blossoms

  • 2 cans banana blossoms
  • 1 pack spiced flour
  • 3 eggs
  • 2 packs panko breadcrumbs

To Serve

  • 1 pack tartare sauce


  1. Prep and cook wedges Preheat oven to 230°C. Cut potatoes into wedges and toss with a small drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until crunchy and golden.
  2. Prepare slaw Thinly slice bok choy; grate carrots; cut radishes in half then thinly slice. Place in a bowl and set aside. Before serving toss with lime zest and juice, mayonnaise and chives. Season to taste.
  3. Prep blossoms Drain blossoms and cut any larger pieces in half lengthways. Discard any loose pieces. Place flour, eggs and breadcrumbs in separate bowls and lightly whisk eggs. Coat each piece of blossom first in flour, then egg, then breadcrumbs, shaking off excess as you go. Set aside. Prep
  4. Cook blossoms Heat a drizzle of oil in a large fry-pan on medium heat and cook blossoms for about 2 minutes each side, until crispy and brown. Set aside on paper towels and season.
  5. Serve wedges and blossoms with slaw and tartare sauce.

Nutritional Information

Energy 2693 kj
644 kcal
Protein 20.6g
Carbohydrate 77.4g
Fat 42.8g