Beer Battered Banana Blossom Tostadas

A delicious plant-based fish alternative

400g canned banana blossoms, drained, rinsed and lightly salted

1 cup basic (or gluten free) flour

1 ½ tsp baking powder

1 Tbl Tio Pablo Chilpotle de Plata

1 bottle light beer

¼ cup sunflower oil

6 Tio Pablo Chica Tostadas

2 cups fresh mesclun

Tio Pablo Nacho “Queso” cheese sauce alternative, to top

Red picked onions to top (see recipe: )


In a medium sized bowl, combine the flour, baking powder and Chilpotle de Plata Spice Mix.  Mix thoroughly and then whisk in the bottle of beer until you have a smooth consistency.  Place bowl in the fridge for at least 30 minutes.

Place tostadas onto oven rack and warm slightly in the oven, at about 130°C

In a large frying pan, heat oil until bubbly.  Bunch up banana blossom pieces and shape into six, individual strips.  Dip each strip into batter until completely covered and place in hot oil.  Cook until brown on both sides (flip the strips mid-way) and place strips onto paper towels to drain.

Remove tostadas from the oven and place a handful of mesclun onto each one.  Top with a banana blossom strip, a spoonful of Nacho Queso and pickled red onions.  Eat immediately.  Serves 2-3.