Vegan Fried Dilis is a unique take on a favorite Filipino treat. Instead of anchovies, this recipe uses banana hearts, giving it a crispy texture and delicious flavor. With ingredients like gochujang, nori, and soy sauce, each bite is packed with exciting tastes that you won't want to miss!
Looking for more yummy recipes? Try pairing your vegan Fried Dilis with a refreshing Asian Cucumber Salad and Banana Mango Smoothie, or a side of Filipino Style Omurice for a complete meal.
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What is Vegan Fried Dilis?
Vegan Fried Dilis is a tasty twist on a favorite Filipino snack made with small, salty anchovies called "dilis." But in this new version, we use banana hearts instead of anchovies.
Banana hearts are the soft, tear-shaped flowers at the end of a banana bunch. They might not be well-known, but they add a tender texture and just the right taste to this dish.
Banana hearts are rich in fiber and essential nutrients, making this dish not only delicious but also nutritious.
Health Benefits of Banana Heart (Blossom)
- High Fiber: Aids digestion and prevents constipation.
- Nutrient-Rich: Contains essential vitamins and minerals.
- Gluten-Free: Suitable for those with gluten sensitivities.
- Energy Boost: Provides sustained energy with complex carbohydrates.
Substitutions
- Swap cornstarch with all purpose flour.
- Substitute soy sauce with salt, pepper, and garlic powder.
- Use artichoke hearts or hearts of palm instead of banana hearts.
- Any type of oil, like sesame oil or even olive oil, can be used for frying if you don't have vegetable oil on hand.
- Bake or use an air fryer to cook the coated banana hearts for a healthier option.
Variations
- Add lemon juice to the marinade for a tangy flavor
- For a different take on the dish, try making Vegan Fish Tacos. Simply chop the fried banana hearts into smaller pieces and serve them in taco shells with your favorite toppings, like vegan tartar sauce, pickles, and shredded lettuce.
- You can also use the Vegan Fried Dilis as a base for Vegan Fish Sticks. Just cut them into strips before coating them in breadcrumbs and baking or frying until crispy.
Storage
- To store Vegan Dilis leftovers, place them in an airtight container and refrigerate for up to 24 hours.
- When ready to enjoy again, reheat in a toaster oven or conventional oven until warmed through. Avoid reheating in the microwave to preserve the crispy texture.
Ingredients
- banana heart
- nori sheet
- gochujang
- water
- soy sauce
- cornstarch
See recipe card for quantities.
Instructions
Remove the pulp from the main core by feeling off the heart’s skin. Rinse with warm water and air-dry. In a small bowl, whisk water, gochujang, and chopped nori; mix well until fully incorporated.
Add in the air-dried banana pulps and soy sauce, and mix well to coat properly. Let it marinate for 5–10 minutes.
In another bowl, add the cornstarch and the marinated banana pulps. Coat well with the cornstarch.
Fry the coated banana pulp in medium-heat oil until golden brown and crisp. Dab excess oil with paper towels or dry in a wire rack.
Serve together with spiced vinegar and a choice of rice. Enjoy!
Hint: For best results, ensure your oil is hot enough before frying by testing it with a small drop of the mixture – it should sizzle immediately.
⭐ Top Tip
Make sure to thoroughly coat the banana hearts with cornstarch before frying. This helps create a crispy outer layer that makes the Vegan Fried Dilis extra delicious.
Frequently Asked Questions
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Vegan Fried Dilis
Ingredients
- 1 banana heart
- 1 nori sheet chopped
- ½ cup gochujang
- ⅔ cup water
- 2 tablespoons soy sauce
- ½ cup cornstarch
Instructions
- Remove the pulp from the main core by feeling off the heart’s skin.
- Rinsed with warm water and air dry.
- In a mixing bowl, combine water, gochujang, and chopped nori; mix well until fully incorporated.
- Add in the air-dried banana pulps, soy sauce, and mix well to coat properly. Let it marinate for 5-10 minutes.
- In another bowl, add the cornstarch and add the marinated banana pulps. Coat well with the cornstarch.
- Fry the coated banana pulp in a heated oil until golden and crisp.
- Serve together with spiced vinegar and a choice of rice.
Watch The Recipe Video!
Margie says
Wow! I'm so excited to try this. Since becoming plant-base, I have missed this.
Lainey says
Go grab this recipe, Margie! This is definitely worth trying. Enjoy!