Baked Breadfruit Fritters with Mexican Toppings

This recipe for ripe breadfruit uses the soft fruit to make a base for fritters. Extremely versatile it’s a great recipe to then top with any of your favourite flavours or ingredients. These breadfruit fritters would work really well served alongside a curry or even a few dipping sauces. You can even experiment by using different types of flours, such as almond flour or other. I’ve also added some spices into the breadfruit mixture, you can add whichever ones you like! If you’re using breadfruit that is quite firm then slice them into wedges and roast them directly in the oven instead.

INGREDIENTS

Breadfruit Fritters:

• 260 g ripe breadfruit (approx. 1 breadfruit, skin sliced off and seed removed)
• 1 ½ cup flour + 1 cup extra (for coating the breadfruit fritters)
• 1 egg
• 1 tsp ground chipotle
• 1 tsp ground coriander
• large pinch of salt

Salsa:

• 200 g crushed tomatoes or passata
• 200 g black beans or other beans
• 1 clove garlic (crushed and sliced)
• salt and pepper

Guacamole:

• 1 avocado (skin and seed removed)
• 1 lime
• salt and pepper

• 1 cup of grated cheese
• ½ red onion (diced or finely sliced)

METHOD

1. Preheat the oven to 200 degrees. Prepare a baking tray with baking paper and lightly cover in oil.
2. Make the breadfruit mixture by placing all of the ingredients together in a medium bowl. Lightly coat your hands in flour, mix or ‘knead’ the ingredients until very well combined. It is a very sticky mixture so you might need to coat your hands several times in flour throughout the process. Once the ingredients are well combined use a tablespoon and your hands to shape each fritter, place a heaped tablespoon of the mixture, one by one in a separate bowl with the extra flour, then roll the breadfruit fritter in the flour so that it covers the surface then use your hands to flatten the mixture into round discs approx. 1cm or slightly more in thickness. Place each breadfruit fritter on a lightly oiled sheet of baking paper on a baking tray. Place the tray into the oven and bake for approximately 20 or so minutes. Flip the fritters around halfway through the baking time.
3. Meanwhile, make the salsa by placing all of the salsa ingredients into a small pot, bring to a simmer and cook for 10 minutes. Set aside and cover to keep warm until serving.
4. Make the guacamole by mixing the avocado with the juice of 1 lime and season to your taste with salt and pepper.
5. Serve the baked breadfruit fritters topped with the salsa, the cheese, guacamole and onion.

Prep time: 20 mins
Cook time: 30 mins
Serves: 4

Recipe & pics by Ana Zolotarev.