Breadfruit Fry


Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption. Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread.  Breadfruit is exceptionally high in fibre and excellent for gut health!!

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I

posted, but the method is different.  Here the breadfruit is marinated in the spices

and vinegar and then dipped in the batter prepared with the remaining marinade and

addition of flours.

Ingredients

  • 1 medium Breadfruit
  • 1 tsp. ginger garlic paste
  • 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 1 cup water, approx.
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup corn flour
  • ¼ tsp. soda bicarb (optional)
  • Salt to taste
  • Oil for frying

Method

Cut the end of the breadfruit and peel.  Cut into half, then fours.  Remove the pith and cut into 1/4 slices lengthwise or horizontally if its a large fruit.  Immerse in plenty of salted water, to prevent oxidation. 

In a separate bowl, mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water.  Add the breadfruit slices to this marinade and leave for 15 to 20 minutes.

Remove the breadfruit and set aside.  To the marinade add all purpose flour, rice flour, corn flour, soda bicarb and make a thick smooth paste.  If it’s too watery add some more of the flours.  Batter should coat the slices. Test salt and add if necessary.

Heat oil in a kadai or wide frying pan.  Dip the breadfruit in the batter to cover well. Deep fry in batches till crisp and golden on medium flame.  Drain on kitchen towel.    Serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, cauliflower, raw banana, potatoes, yam, mushrooms, etc.

Traditional way to make fried breadfruit is to just add some chilli powder, turmeric, salt and lemon juice or tamarind pulp to the slices and then shallow fry till cooked and lightly browned on both sides.

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