Fruta-pão frita

🍈 Thick breadfruit wedges, precooked then fried until golden outside and fluffy within.

Ingredients

• 600 g firm breadfruit flesh, weighed after peeling and coring
• Water for precooking
• About 700 ml suitable neutral frying oil, depending on pan; the whole bath is not consumed
• ¼ teaspoon salt, adjusted
• 1 lime in wedges, optional

Preparation

Wash and quarter breadfruit on a stable board. Peel, remove fibrous core, weigh 600 g flesh and cut about 2 cm thick.

Simmer in boiling water for 10–15 minutes until a knife enters easily while pieces remain whole; adjust to firmness.

Drain, spread out, let steam escape and dry every surface thoroughly. Never fry wet pieces.

Heat oil to 170–175°C in a deep pan no more than half full. Prepare a dry skimmer and draining rack.

Fry a small batch of dry pieces for 4–6 minutes, turning until golden, crisp and tender inside.

Drain on the rack. Let oil recover its temperature and repeat without crowding.

Salt lightly, divide into four servings and serve immediately, with optional lime separately.