👨‍🍳 作り方

1. 1

   Prepare the breadfruit: Peel, core, and grate or finely dice the breadfruit. If using grated breadfruit, squeeze out any excess moisture.

   💡 プロのコツ: Breadfruit can oxidize quickly; you can toss it with a little lemon juice if preparing ahead.
2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

   💡 プロのコツ: Ensures all dry ingredients are evenly distributed.
3. 3

   In a separate bowl, whisk together the beaten eggs and milk.

4. 4

   Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the prepared breadfruit.

   💡 プロのコツ: Do not overmix; a few lumps are okay.
5. 5

   Heat about 1-2 inches of vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches about 350°F (175°C).

   💡 プロのコツ: A thermometer is helpful for maintaining the correct oil temperature.
6. 6

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, until golden brown and cooked through.

   💡 プロのコツ: Fry in batches to ensure even cooking and prevent the oil temperature from dropping too much.
7. 7

   Remove the fritters with a slotted spoon and drain on paper towels.

8. 8

   Prepare the lilikoi dip: In a small bowl, whisk together the strained lilikoi pulp, powdered sugar, and 1-2 tablespoons of water until smooth and of dipping consistency.

   💡 プロのコツ: Adjust the amount of powdered sugar and water to achieve your desired sweetness and thickness.
9. 9

   Serve the warm fritters immediately with the lilikoi dip.

   💡 プロのコツ: These are best enjoyed fresh.