Calling all lovers of breadfruit. Here is something to add to your repertoire of things you make using breadfruit – fritters! Understandably, you already know about fried breadfruit, whether as tostones (twice fried – raw then cooked), chips (crisps), fries, or boiled, sliced and then fried until the outside has a thin crust and the inside soft and creamy. Just yesterday, I saw a Facebook friend from Malaysia post street food photos of battered breadfruit fried crisp on the outside, soft on the inside. Truly, breadfruit is such a versatile fruit that can be cooked in so many ways.
The inspiration for this recipe of breadfruit fritters comes from St Vincent and the Grenadines, the island-chain that boasts 28 varieties of breadfruit. And guess what, like so many things about cooking, it was borne out of simply trying a thing, just because. The recipe is simple and the fritters are easy to make, the hardest thing is the mashing of the boiled breadfruit until smooth. Like cassava, when boiled, breadfruit tends to condense as it cools, the stiffened mixture calling for some extra muscle as you mash. But it’s worth it. It is best to mash the breadfruit when it is hot (just finished boiling).
