Serving
(click to enlarge)

 Breadfruit Fries
Caribbean
Serves:
Effort:
Sched:
DoAhead:		 ??
**
20 min
Rewarm
While most tropical people use breadfruit in other ways, Americans like them fried. Compared to potato fries they 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
Oil (1)
-- Serve With
Salt
Vinegar (2)
  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. Oil: Use a fairly neutral high temperature oil. I use Olive Pommace.
  2. Vinegar: Malt vinegar or Sukang Iloco are good, balsamic or rice vinegars could also be used.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch


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