Caribbean Breadfruit Puffs make a delicious addition to your holiday table, easily converted to gluten free.
Provided by: SmallRecipe.com
Categories: Main Meal
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 12
Ingredients:
| 1 breadfruit (about 2 lbs.) |
| 1/4 cup milk |
| 1 egg |
| 1/2 onion (grated) |
| 1 Scotch Bonnet Pepper (Habanero) (finely chopped) |
| 1/4 cup chives (finely chopped) |
| 1/4 cup parsley (finely chopped) |
| 1/2 teaspoons salt |
| pinch freshly grated nutmeg |
| 1/4 teaspoon ground black pepper |
| 1 1/2 cups breadcrumbs (for coating) |
| oil (for frying) |
Steps:
- Quarter the breadfruit.
- Cook breadfruit in boiling water until fork tender, about 30-40 minutes.
- As soon as it is cool enough to handle, remove the skin with a knife and core the breadfruit.
- Mash the breadfruit. It is important to do this when the breadfruit is still hot. Once cooled, it won't mash.
- Whisk egg and milk together in a small bowl.
- Add to breadfruit mix with your hands, so that if there are still large chunks of breadfruit, you can crush it with your fingers.
- Add onion, Scotch bonnet, chives, parsley, salt, nutmeg and pepper. Mix to combine.
- Using approximately 1 1/2 tablespoons for each Breadfruit Puff, roll into balls and toss in the breadcrumbs. (I use the Italian seasoned flavored breadcrumbs)
- In a large skillet, heat enough oil for deep frying. Once the oil is hot, fry the balls, until golden brown on all sides.
- Drain on paper towels.
- Serve with hot sauce.
Nutrition Facts:
Calories 65 kcal, Carbohydrate 11 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 14 mg, Sodium 204 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
Learn how to cook ‘ulu (breadfruit), a nutritious well-balanced traditional polynesian staple. When prepared well, it is arguably better than potatoes!
Provided by: SmallRecipe.com
Total time: 45 minutes
Prep time: 5 minutes
Cook time: 40 minutes
Yield: 4
Ingredients:
| 1 Mature ‘ulu (firm breadfruit) |
Steps:
- For better results, place your ‘ulu in the fridge overnight to remove the sap.
- Place your whole ‘ulu in a boiling water for 40 minutes, constantly rotate the ‘ulu.
- To know when your ‘ulu ready, a knife can be inserted easily into the center.
- Once you know it's ready and cooled. Cut the portion needed and remove the skin by scraping with a knife or spoon. Any extra ‘ulu can be covered and put in the freezer for later use.
- Pro Tip: Texture of ‘ulu may change after freezing but will be restored by the heat when cooking which reconnects starch molecules.
Nutrition Facts:
ServingSize 4