2 cans of banana blossoms in brine
1 and 1/2 cup all purpose white flour
1 teaspoon salt
1 teaspoon old bay
2 teaspoons dulse flakes
3 teaspoons baking powder
1 can of cold beer, any beer is fine as long as it’s not a dark, thick beer
Oil for frying (I used peanut)
Vegan Tarter Sauce:
1/2 cup vegan mayo
1 tablespoon apple cider vinegar
2 teaspoons lemon juice
2 - 3 tablespoons diced dill pickles
1 teaspoon sugar
1 teaspoon dijon mustard
salt and pepper to taste
optional: 1 - 2 teaspoons capers
Drain cans of banana blossoms and carefully remove the blossoms, laying them out on a paper towel to remove some liquid. They can easily fall apart so be careful. I found that only a few blossoms in each can were fully in tact. I simply took all of the loose leaves from each can and stacked them back together to resemble full blossoms. I have only been able to find one brand of blossoms on Amazon. I am uncertain if this is an issue with all canned banana blossoms, but stacking the leaves back together worked just fine for me.
Transfer the blossoms to a shallow baking dish and sprinkle with the 2 teaspoons of dulce flakes and a dash of salt.
For the batter, whisk together the flour, baking powder, 1 teaspoon salt, old bay, and the entire can of cold beer in a medium sized bowl. The batter will be thick.
To make the tarter sauce, whisk all of the ingredients together in a medium sized bowl and set aside.
Heat a deep skillet with a few inches of oil over medium/ high heat.
While the oil is heating, begin carefully dipping the blossoms into the batter. For any blossoms that you had to reassemble, place them into the batter, and using a spoon, cover the top in batter. This will help keep the blossom in tact vs attempting to dip them. Carefully transfer the blossoms to the hot oil. TIP: if you are not sure if the oil is hot enough, place a chopstick into the oil, if tiny bubbles form around the chopstick, the oil is ready!
Fry each blossom for a minute or two on each side, or until they are golden brown. If they seem to be browning too quickly, reduce your heat a bit. Transfer the finished blossoms to a wire cooling rack that has been placed on top of a paper towel lined cookie sheet.
Serve finished banana blossoms with a few lemon wedges, homemade tarter sauce, french fries, or malt vinegar.