Caribbean Breadfruit Puffs make a delicious addition to your holiday table, easily converted to gluten free.
Prep Time30 mins
Cook Time15 mins
Servings: 12 people
- 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.
Breadfruit can be found in Caribbean or Asian markets. Depending on the neighborhood community, I have even seen it at Whole Foods in recent years.
This recipe will yield approximately 21 Breadfruit Puffs.
Calories: 65kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 204mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg