Plate of Breadfruit Fries
(click to enlarge)

Breadfruit Fries


Caribbean
Makes:
Effort:
Sched:
DoAhead:  		 ??
**
20 min
Rewarm		 Compared to Potato French Fries, Breadfruit frys are more aromatic, have just a touch of fruitiness in the flavor, and they absorb less oil. To quote L. "These are so good French fries will be forever ruined for me".




1
a/r
---


--
Breadfruit (1)
Oil (2)
-- Serve With  
Salt
Vinegar (3)
Make:   -   (20 min)
  1. Slice BREADFRUIT about 3/8 inch thick and cut rind from the slices. Cut into sticks about 3/8 inch wide by random lengths. Watch for soft pasty areas of spoilage and cut them out.
  2. Heat enough OIL for deep frying to 350°F and fry Breadfruit sticks in small batches. They are done when they feel crispy when you stir them and they start to brown a bit on the corners and edges.
  3. Drain thoroughly over paper towels, tossing a couple times to drain oil out of the pores.
  4. Serve warm with Salt and a good Vinegar for dipping.
NOTES:

  1. Breadfruit:

      These have started becoming more available in Los Angeles, as at least one large Asian market has started stocking them when available. For details see our Breadfruit page.

  2. Oil:

      Use a fairly neutral high temperature oil. I use Olive Pomace.

  3. Vinegar:

      Malt vinegar or Sukang Iloco are good, balsamic or rice vinegars could also be used.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
rav_breadfruit1 070407   -   www.clovegarden.com
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