Air-Fried Jackfruit Nuggets

Air-Fried Jackfruit Nuggets

Packed with flavor and coated in a crispy breading, these "chicken" nuggets are actually cooked in the air fryer and made with jackfruit, so perfect for plant-based diets.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
343 Calories

Recipe Instructions

Step 1
Whisk together almond milk and vinegar; let sit for 5 minutes. Whisk in aquafaba and cornstarch.
Step 2
Mix flour, paprika, white pepper, garlic salt, celery salt, ginger, mustard powder, black pepper, salt, thyme, basil, and oregano in a shallow bowl until well combined. Place bread crumbs in another shallow bowl.
Step 3
Cut rice paper sheets in half. Dip one piece of rice paper in warm water until it becomes soft and pliable, 30 seconds to 1 minute. Lay rice paper on a work surface and fill with some jackfruit. Fold the edges over the jackfruit and roll into a nugget shape. Repeat with remaining rice paper sheets and jackfruit.
Step 4
Roll each nugget in the flour mixture until coated. Dip in the milk mixture, then dip in the bread crumbs, then dip into the flour mixture again, making sure each nugget is completely coated.
Step 5
Spray the basket of an air fryer with cooking spray. Place nuggets in the basket, making sure to leave room between the pieces.
Step 6
Air-fry at 370 degrees F (188 degrees C) for 10 minutes. Flip nuggets and cook until crispy, 5 more minutes.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground ginger
  • 1 teaspoon dried oregano
  • 1 tablespoon ground black pepper
  • 2 tablespoons garlic salt
  • 1 tablespoon celery salt
  • cooking spray
  • 3 tablespoons paprika
  • 1 teaspoon apple cider vinegar
  • 1 cup panko bread crumbs
  • 1 cup almond milk
  • 3 tablespoons aquafaba (chickpea water)
  • 3 tablespoons ground white pepper
  • 1 tablespoon dried mustard powder
  • 1 (14 ounce) can jackfruit, drained and shredded
  • 1.5 teaspoons dried basil
  • 6 rice paper sheets
  • 1.5 teaspoons ground thyme

Categories

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