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Comorian Breadfruit and Fish Fritters
M'tsanga na Samaki
Crispy on the outside and tender on the inside, these fritters combine mashed breadfruit with flaked fish and aromatic herbs, perfect as a snack or appetizer.
ð§ ææ
- 500 g Breadfruit(peeled, cored, and boiled until tender)
- 200 g White fish fillets(such as tilapia or snapper, cooked and flaked)
- 1 small Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 2 tbsp Fresh cilantro(chopped)
- 1 tbsp Fresh parsley(chopped)
- 1 large Egg
- 3 tbsp All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
Mash the boiled breadfruit in a large bowl until smooth. Ensure there are no large lumps.
- 2
Add the flaked cooked fish, finely chopped onion, minced garlic, chopped cilantro, and chopped parsley to the mashed breadfruit. Mix well.
- 3
In a separate small bowl, whisk the egg with salt and pepper. Add the whisked egg to the breadfruit and fish mixture and combine thoroughly.
- 4
Stir in the all-purpose flour and baking powder until just combined. The mixture should be thick enough to form patties.
- 5
Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat.
- 6
Carefully drop spoonfuls of the mixture into the hot oil, flattening them slightly with the back of the spoon to form fritters. Do not overcrowd the pan.
- 7
Fry for 3-4 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning.
- 8
Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
- 9
Serve hot, perhaps with a side of chili sauce or a simple salad.
ð¡ ããã®ã³ã
- âEnsure the breadfruit is well-cooked and mashed smoothly for the best texture.
- âIf the mixture is too wet, add a little more flour.
- âFry in batches to maintain the oil temperature and ensure even cooking.
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- Add a pinch of curry powder or turmeric to the mixture for added flavor and color.
- Substitute other cooked white fish or even shrimp.