Crispy Fried Jackfruit Nuggets (Vegan)

These vegan fried jackfruit nuggets are made from canned jackfruit, rice flour, and a simple spice mix. They’re crispy on the outside, soft inside, and packed with savory flavor. If you like plant-based snacks and meat-free comfort food, this is the perfect recipe.

Serve these crispy jackfruit bites as a snack or appetizer, with a dipping sauce like sweet chili, honey mustard, or garlic aioli. They also pair nicely with a fresh salad, fries, or rice dishes, especially if you want something crunchy on the side.

Jackfruit is a tropical fruit with a fibrous, tender texture that works perfectly for making these crispy, plant-based bites. Its neutral flavor when unripe allows it to soak up spices, creating a satisfying meat-free alternative to eat instead of fried chicken nuggets.

These jackfruit nuggets are included in my Indonesian snacks and fritters guide.

How to Make Crispy Fried Jackfruit

For this recipe, it’s important you use young green jackfruit in brine (canned) rather than the ripe yellow jackfruit in syrup. Young green jackfruit has a neutral flavor and a fibrous, meaty texture that makes it a suitable substitute for meat. Yellow jackfruit in syrup is sweet and soft, not what you want for a savory recipe like this.

You pull apart the canned jackfruit to create bite-sized pieces. Then you coat them in a seasoned rice flour mixture. After resting to allow the flavors to develop, you fry the pieces until crispy and golden.

Continue below for the full recipe with ingredients and step-by-step instructions.

I fry these in a traditional Indonesian wadjan pan, which holds heat well and gives even browning, but you can also use a heavy wok or frying skillet.

Crispy Fried Jackfruit Nuggets

These crispy vegan nuggets are made from young jackfruit, rice flour,
and spices. Simple to prepare and great with a variety of dipping
sauces!They fit vegan, vegetarian, dairy-free, and gluten-free diets.

5 from 2 ratings

Print recipe

Prep

15 mins

Cook

15 mins

Total

30 mins

Servings

3

Ingredients

• 1 (14-oz) can young jackfruit in brine
• 1/3 cup rice flour
• 1 tsp ground corianderketumbar
• 1 tsp chili powder or cayenne pepper
• 2 tbsp paprika powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tsp sugar
• 1/2 tsp black pepper
• Saltto taste
• Oil for frying

Instructions

1. Drain the jackfruit and rinse well. Pat dry and shred the pieces with your hands, removing any hard core parts.
   
2. Combine rice flour, coriander, chili powder, paprika, onion powder, garlic powder, sugar, black pepper, and salt in a bowl.
3. Toss the jackfruit in the mix until fully coated. Let it rest for about 30 minutes.
4. Heat oil in a skillet over medium heat. Fry the jackfruit in small batches until golden and crispy. A splatter screen helps keep oil from jumping out of the pan.
5. Drain on paper towels.

Notes

Store leftover nuggets in an airtight container in the fridge for up
to 3 days. Reheat them in a pan or air fryer to bring back the crisp
texture. Freezing is possible, but the texture will be softer after
reheating.The jackfruit can be shredded and tossed in the flour mixture ahead of time, then stored in the fridge for up to 24 hours before frying.

Nutrition

Per serving (1)

Calories

172 kcal

Carbs

38 g

Protein

4 g

Fat

2 g

Fiber

6 g

Sugar

10 g

Sodium

10 mg

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Recipe by Deborah Green

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.