Prepare 3 dishes. Mix the flour with the salt in one of the bowls. Use the second bowl for the beaten eggs and in the third bowl you mix the panko breadcrumbs with the grated coconut.
Dip the peeled jackfruit in the flour, then in the eggs and finally in the panko coconut mix.
Heat a layer of sunflower oil in a large skillet over medium heat. Saute the jackfruit until golden and crispy, about 3 minutes per side. Drain on a paper towel.
Mix the mayonnaise with the siracha to taste and serve the jackfruit & amp; coconut fritters with the dip.