👨‍🍳 作り方

1. 1

   Peel, cube, and boil the breadfruit in salted water until tender (about 20-30 minutes). Drain well and mash until smooth. Let it cool slightly.

   💡 プロのコツ: Ensure breadfruit is well-drained to avoid soggy fritters.
2. 2

   In a large bowl, combine the mashed breadfruit, finely chopped onion, garlic, pimento/sweet peppers, scotch bonnet pepper (if using), and shadon beni/cilantro.

3. 3

   Add the eggs to the breadfruit mixture and mix well until combined.

4. 4

   In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. Add this dry mixture to the breadfruit mixture and stir until just combined. Do not overmix.

   💡 プロのコツ: The batter should be thick enough to hold its shape but not too stiff.
5. 5

   Heat about 1-2 inches of oil in a deep skillet or pot over medium-low heat to around 350°F (175°C).

   💡 プロのコツ: Maintain a consistent oil temperature for even cooking.
6. 6

   Using a spoon, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the skillet.

7. 7

   Fry for about 3-4 minutes per side, or until golden brown and crispy. Drain the fritters on paper towels.

   💡 プロのコツ: Turn fritters gently to ensure even browning.
8. 8

   Serve warm as a snack, appetizer, or side dish.