Friyapen fri — fried breadfruit

Thick breadfruit slices, briefly boiled, dried and fried until golden.

Ingredients

• 600 g firm breadfruit flesh after removing skin and fibrous core
• Enough drinking water for precooking
• About 1 litre suitable frying oil; fill the pan no more than halfway
• ¼ teaspoon salt, adjusted to taste
• A little pepper, optional

Preparation

Wash and dry the whole breadfruit. Carefully quarter it on a stable board, remove skin and fibrous core, then weigh 600 g usable flesh.

Cut even slices or wedges about 8 mm thick. Cover with water and simmer for about 10–15 minutes until just tender but still firm enough to handle.

Drain well, spread in a single layer and let steam escape for about 15 minutes. Pat away all surface moisture before frying; never put wet pieces into hot oil.

Heat oil to around 170–175 °C in a stable pan. Fry small batches for about 4–6 minutes, turning, until golden outside and tender inside.

Drain on a rack or absorbent paper and lightly salt while hot. Add pepper if desired.

Divide into four side portions. Total cooking time depends on the number of batches and initial tenderness; extend when necessary.