Calling all lovers of breadfruit. Here is something to add to your repertoire of things you make using breadfruit – fritters! Understandably, you already know about fried breadfruit, whether as tostones (twice fried – raw then cooked), chips (crisps), fries, or boiled, sliced and then fried until the outside has a thin crust and the inside soft and creamy. Just yesterday, I saw a Facebook friend from Malaysia post street food photos of battered breadfruit fried crisp on the outside, soft on the inside. Truly, breadfruit is such a versatile fruit that can be cooked in so many ways.
The inspiration for this recipe of breadfruit fritters comes from St Vincent and the Grenadines, the island-chain that boasts 28 varieties of breadfruit. And guess what, like so many things about cooking, it was borne out of simply trying a thing, just because. The recipe is simple and the fritters are easy to make, the hardest thing is the mashing of the boiled breadfruit until smooth. Like cassava, when boiled, breadfruit tends to condense as it cools, the stiffened mixture calling for some extra muscle as you mash. But it’s worth it. It is best to mash the breadfruit when it is hot (just finished boiling).
While these fritters are made plain, with breadfruit the main ingredient, adding salt fish or smoked fish to the mixture would definitely make them even more inviting. Next time, I plan to add some smoked fish to mine.
The fritters when fried are little orbs of tenderness. They go well as a snack, appetizer or even as a side to a meal of meat, poultry or seafood. They are very good on their own with lashings of sour or pepper sauce. I’ve had mine with a blended cucumber pickle as well as homemade marinara sauce. These fritters are also very filling, well, it is breadfruit (lol).
I’m excited for you to give this a try so let’s get to the recipe. I am sharing the measurements I used (based on the amount of mashed breadfruit I had), however, use it as a guide to scale up the recipe to make more fritters.
BREADFRUIT FRITTERS
Yield: 30
INGREDIENTS
• 2 cups mashed breadfruit, cooled to room temperature
• Finely chopped fresh herbs – scallions/green onions,thyme, parsley
• Finely minced hot pepper, to taste
• Finely minced flavour pepper (if available)
• 2 eggs, room temperature, light beaten
• ½ cup all-purpose flour
• 1 heaped teaspoon baking powder
• Salt to taste
• Oil for deep frying
DIRECTIONS
Add the mashed breadfruit to a bowl along with the herbs, hot pepper, and flavour pepper. Mix well to distribute.
Add the eggs and mix thoroughly to fully incorporate.
Mix together the flour and baking powder then add to the breadfruit mixture and mix to fully incorporate. Check for seasoning – salt and adjust to suit. Cover and let rest for 20 minutes. The covered mixture can rest up to 45 minutes.
Deep fry in batches – dropping the mixture by the tablespoon – until brown. Drain on a sheet rack lined with paper towels.
Serve warm, as is, or with sour, pepper sauce or any spicy condiment.
NOTES
Cook the breadfruit in salted boiling water – it’s the best way to season the breadfruit.
Basil and celery are herbs that can also be used.
Give the oil 1 to 2 minutes to come back up to temperature in between frying each batch.
Drop the mixture by the teaspoon to make cocktail-size balls to serve as an appetizer or small bite.
If you plan to use salt/smoked fish, add it to the mixture, incorporating it well, before adding the flour and baking powder.
Try it and let me know what you think.
Cynthia
