Ingredients

• 12 sweet hawaiin rolls; toasted 

• 2 pckgs Upton Naturals Banana Blossom 

• ¾ cup all purpose flour (+½ cup)

• ¼ cup cornmeal 

• 1 cup ice water

• 2 eggs or vegan egg substitute

• 1 tsp salt 

• 1 cup oil 

• ½ head of butter lettuce 

  For the chutney: 

  • 1 cup pineapple; chopped 

  • 1 fresno chile; chopped

  • 1 clove garlic; chopped 

  • 1 tbsp white vinegar 

  • 1 tsp salt

Instructions

1. Heat the oil in a pan on medium high heat. 

2. Pat the banana blossoms dry with a paper towel. 

3. Place ½ cup of flour in a shallow dish. 

4. Whisk together the remaining flour, salt, cornmeal, ice water, and eggs to make the tempura batter. 

5. Dip the banana blossoms in the flour then in the batter. Fry on one side for 5 minutes. Lower the heat to medium and fry on the other side for another 8 minutes until golden brown and crispy. 

6. Transfer the fried banana blossom to a paper towel lined plate and sprinkle with salt. 

7. Add the pineapple, garlic, and fresno chile to a pan and cook on medium heat. Stir occasionally and cook for about 10 minutes until the pineapple is browned and the chiles begin to blister. 

8. Transfer the cooked pineapple mixture to a food processor and blend with the vinegar and salt for about 30 seconds until a slightly chunky mixture forms.  

9. Spread the toasted hawaiian rolls with the pineapple chutney. Add a piece of fried banana blossom to the bottom halves of the rolls. Place a piece of butter lettuce on top and close with the top half of the roll.