4 recipes found
Mix flour, turmeric, baking powder, sugar, and salt in a large bowl. Mix in water until batter is thick.
Heat oil in a deep-fryer or large saucepan over medium heat. Dip jackfruit in the batter and cook in batches in hot oil until golden brown, 2 to 3 minutes per side.
Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Heat oil in a large skillet over medium heat. Add onion and garlic and sauté until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
Transfer jackfruit mixture to a slow cooker and cover with barbecue sauce. Cover and cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.