Here’s Day 2 of Holiday Recipes for Blogging Marathon: – ENJOY!!!
This blog entry is more of an updated, more dynamic version of a previous post. Back when I was new to the blogging world, most of my entries did not include photos, unless they were informational photos only I had taken from the Internet.
I wanted to give you some photos to go along with my recipe for Breadfruit Puffs. This is a recipe from the Caribbean island of Dominica, where my grandmother is from. It is one of the appetizers that I like to make during the holidays. This and fishcakes (usually provided by my cousin) are two of my favorite dishes to eat during the holidays. My fishcake recipe is coming tomorrow.
Here are the photos to give you a better idea of what it should look like, during the cooking process. I have also improved and revised the recipe a bit in the last few years, so here is an updated, more delicious version of:
1 small breadfruit, approximately 2 pounds
1 tablespoon grated onion
1/2 Scotch Bonnet pepper, minced (or Habanero, the spiciest chile available wherever you are)
1/4 cup chives (or scallion), chopped
1/4 cup parsley, chopped
salt and pepper, to taste
1 pinch nutmeg
1/4 cup milk
breadcrumbs, for coating
Oil, for frying
Cook breadruit in boiling water until fork tender, about 40 minutes.
Once it is fork tender, peel and remove the skin and core the breadfruit.
Mash it. It is important to do this when the breadfruit is still hot. Combine breadfruit with seasonings.
Whisk egg and milk. Add to breadfruit mix and stir to combine. Form tablespoon size portions into balls and roll in breadcrumbs. (I use the Italian seasoning flavored breadcrumbs)
In a large skillet, heat oil, about an inch deep. Once the oil is hot, fry the balls, until golden brown on all sides.