20 Minutes 4 servings
By Doreen Colondres
Every time I bump into one of these, I forget that the concept “diet” exists. The breadfruit is simply tasty because it has a smooth and delicate texture; yummier than the potato and yucca. Although in places like Cuba and Dominican Republic they use it to feed pigs, in Jamaica they eat it at any time and in several different ways. And well… in my country it is so well rated that is almost a luxury eating it.
The breadfruit tree is similar to the avocado tree but it grows a lot taller and there are different types of them. Breadfruit is more nutritious than the yucca, potato and plantain. You could make “tostones” (flat shaped fritters like the ones made with green plantain), stuffed breadfruit fritters, you can also make “mofongo” with it, flans (dessert), you can hard boil it, puree it and even baked they are delicious.
What you need to have:
- 1 breadfruit (enough for like 20-30 tostones)
- Canola oil or your favorite frying oil
- 6 cloves of garlic
- Dry parsley
- Olive oil
What you need to do:
- Peel the breadfruit and cut it in small pieces, just like shown in the picture, eliminating the core like you do with the apple. (It has some roots and seeds).
- Put the pieces in water and add 3 cloves of garlic, well minced, and salt. The water must be saltier than how you want the fritters to be.
- Then you will do the same process when you make plantain fritters… pour frying oil in a pan and once it is very hot, add the pieces of breadfruit to fry for 10 minutes. Then after, you smash them to make them flat and thin and soak them in the water again. Then re-fry them until golden brown. Serve them on a plate over towel paper to absorb the remaining oil after frying.
- In a separate bowl, you can put the olive oil with the remaining cloves of garlic (minced), salt to taste and dry parsley. Mix everything with a spoon and drizzle a little bit on top of each fritter. It will add a special touch and flavor while garnishing the dish.