Crunchy nuggets of soft creamy breadfruit are the star of Juliet Friday Smith's recipe. A Grenada that goes great with breadfruit balls and scotch bonnet jam.
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Serves
5
Breadfruit
Red Chilli
Garlic Clove
Onion
Spinach
Coriander
Smoked Paprika
Curry Powder
Egg
Milk
Black Pepper
Breadcrumb
Vegetable Oil
Salt
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These fritters are the best thing to eat alongside a fresh and fragrant Scotch Bonnet Chilli Jam and classic Grenadian Saltfish Fritters.
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Serves
5
Breadfruit
Red Chilli
Garlic Clove
Onion
Spinach
Coriander
Smoked Paprika
Curry Powder
Egg
Milk
Black Pepper
Breadcrumb
Vegetable Oil
Salt
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Fill a large pot with water and set over high heat to boil. Wash and peel the breadfruit using a vegetable peeler. Slice breadfruit into quarters and cut out the core that runs through the middle of the fruit. Cut into large chunks and place into boiling water. Boil for 30 mins until the breadfruit is tender.
Step 2.
While the breadfruit is cooking, finely chop the peppers, garlic, onion, and spinach.
Step 3.
Once the breadfruit has cooked (check if it’s tender with a fork), drain and leave to cool slightly. Place breadfruit into a large bowl and mash with a potato masher until smooth. Add the prepped veg, smoked paprika, curry powder and mix.
Step 4.
Beat the egg with the milk and add to the breadfruit mix bit by bit, combining well. With wet hands, scoop about a heaped tablespoon of the mixture into your hand, and form into balls. Roll the ball in breadcrumbs and set aside on a plate.
Step 5.
Fill a pan halfway with oil and set over medium heat. Once it's reached 160°C, carefully lower a few balls in to fry at a time. Fry for 3-5 minutes until golden brown, turning now and again.
Step 6.
Once crispy and golden, remove and drain on paper towels. Serve with our Scotch Bonnet Chilli Jam!
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