- 2 cans Banana Blossoms drained and rinsed
- 2 cups of water or fish broth (non vegan)
- 2 tbsp lemon juice
- 3 tsp dill chopped
- 2 tbsp pickle juice
- 2 tsp kelp powder
- 2 cups flour
- 2 tbsp Cooking With Greens Spicy Seafood seasoning
- 1 sheet Nore (seaweed) chopped
- 1 cup freezing cold beer
- Vegetable oil
Dry out blossoms on a towel, being sure to handle them gently as possible. Add 1/3 the Nore, 1/3 the dill, 1 tbsp lemon juice, 1/3 of the kelp powder, 1 tbsp pickle juice and 1/3 the Spicy Seafood seasoning and the water (or broth) to a bowl. Gently add the banana blossoms, ensuring that they are covered. place in the freezer to marinate at least 1 hour.
In another bowl, Add 1 cup of flower, 1/2 the remaining kelp powder, dill, Nore and Seafood Seasoning. Mix
In a 3rd bowl, Add 1 cup flour, remaining lemon juice, dill, pickle juice, kelp powder and Seafood Seasoning. Mix in beer. Place beer batter back in freezer until ready to use.
Drain marinating Banana Blossoms and lightly pat dry. Season with Cooking With Greens Spicy Seafood Seasoning and dust liberally with dry flour mixture. try to get flour between the layers of the banana leaves. Dip into the cold beer batter and immediately drop into deep fryer, cooking for a few minutes until each side is browned. Drain on paper towel, and serve immediately.