Breadfruit, although a fruit that grows on a tree, must be cooked prior to eating. It is extremely popular throughout Southeast Asia & the Caribbean.
Have you ever tasted breadfruit? It is now becoming more available in American supermarkets. I have even seen it at Whole Foods. You no longer have to travel to Caribbean or Asian markets to find some breadfruit.
Just in time for the holiday season, these Breadfruit Puffs will be a delicious addition to your holiday table. Add some Caribbean flavor to the holiday table this year!
My grandmother is from Dominica. Although technically they received their Independence from England and therefore might be considered a previously British island. They were also colonized for a long time by the French.
Although English is the official language, the people also speak a French based patois. Their cuisine is more similar to the other French islands of Martinique and Guadeloupe than it is to British islands.
These Breadfruit Puffs are very popular in the French Caribbean including Martinique, Guadeloupe and Dominica.
Dominica is one of the few unspoiled gems that still remain in the Caribbean – a nature enthusiast’s paradise. If you are planning a vacation to the Caribbean this year, definitely consider Dominica. READ ALL ABOUT IT in my post below!
Breadfruit is native to Southeast Asia and is often eaten in Indonesia, Thailand and Malaysia and a few places in southern India as in this Karnataka Style Breadfruit Palya.
However, it is extremely common in the Caribbean and we often include it in soups like this Chickpea Okra Ground Provision Soup or will simply have it for breakfast as part of our ground provision as in this Dominica Style Breakfast.
This breadfruit tree was outside of the inn I stayed at for part of the time when I was in Dominica.
Breadfruit is very versatile and can be utilized in everything from soups to desserts. It can be boiled, roasted or fried.
Breadfruits can range in color from bright green to an ugly brown. Don’t be afraid of the brown ones, These are more ripe and will have a sweeter flavor, closer to sweet potato. The ripe ones are even sometimes utilized in dessert recipes.
Gluten Free Variation
This recipe is easily converted to gluten free. All you have to do is use gluten free breadcrumbs or even coat it in chickpea flour instead, which will still provide a nice crispy shell.
Breadfruit Puffs are generally eaten with hot sauce. The two most common Caribbean hot sauce brands available in the US are Baron’s & Chief. I won’t tell if you use Sriracha instead! It’ll be out little secret!
However, for real Caribbean flavor in these Breadfruit Puffs, I highly recommend you getting some West Indian style hot sauce! SEE LINKS BELOW!
- 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 nutmeg
- 1/4 teaspoon ground black pepper
- 1 1/2 cups breadcrumbs for coating
- oil for frying
- 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.
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