Lam Veritab Boulet (Breadfruit Fritters with Salt Cod)
Lam Veritab Boulet are savory fritters made from mashed breadfruit and stuffed with a flavorful mixture of salt cod, onions, peppers, and herbs. They are a popular appetizer or snack, often served with pikliz or a spicy sauce.
🧂 Ingredients
- 2 large Breadfruit
- 200 g Salt cod
- 1 medium Onion(finely chopped)
- 0.5 medium Red bell pepper(finely chopped)
- 1 Scotch bonnet pepper(finely chopped, adjust to taste)
- 3 cloves Garlic(minced)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Fresh thyme(chopped)
- 1 tbsp Lime juice
- 1 tbsp Olive oil
- 0.25 cup All-purpose flour(for coating)
- Vegetable oil(for deep frying)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Soak the salt cod in water for at least 30 minutes, or boil it for 5-10 minutes to remove excess salt. Drain, flake the cod, and remove any bones.
💡 Tip: Soaking overnight in the refrigerator is best for desalting. - 2
Peel the breadfruit, remove the core, and cut into medium chunks. Boil or steam the breadfruit until very tender, about 15-20 minutes. Drain well and mash thoroughly until smooth.
- 3
In a skillet, heat olive oil over medium heat. Sauté the onion, bell pepper, scotch bonnet pepper, and garlic until softened, about 5 minutes.
- 4
Add the flaked salt cod, chopped parsley, thyme, and lime juice to the skillet. Cook for another 2-3 minutes until well combined. Season with salt and pepper to taste.
- 5
Combine the mashed breadfruit with the salt cod mixture. Mix well. If the mixture is too wet, you can add a tablespoon or two of flour to help bind it.
💡 Tip: The consistency should be firm enough to shape into balls. - 6
Lightly flour your hands and take a portion of the breadfruit mixture (about the size of a walnut). Flatten it in your palm, place about a tablespoon of the salt cod filling in the center, and carefully enclose the filling with the breadfruit mixture, forming a smooth ball.
💡 Tip: Ensure the filling is completely enclosed to prevent it from falling out during frying. - 7
Heat enough vegetable oil in a deep skillet or pot for deep frying over medium-high heat. Carefully add the breadfruit balls to the hot oil, being careful not to overcrowd the pan.
💡 Tip: The oil is ready when a small piece of breadfruit sizzles immediately. - 8
Fry the boulet for 3-5 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
💡 Tip: Fry in batches to maintain oil temperature and ensure even cooking. - 9
Serve hot, optionally with pikliz or a spicy dipping sauce.
💡 Tip: These are best enjoyed fresh.
💡 Pro Tips
- ✓Ensure the breadfruit is mashed very smoothly to avoid a lumpy texture in the fritters.
- ✓Adjust the amount of scotch bonnet pepper according to your spice preference.
- ✓If the breadfruit mixture is too sticky, add a little more flour to make it easier to handle.
🔄 Variations
- Add finely chopped bell peppers of different colors for visual appeal.
- Incorporate other seasonings like a pinch of ground cloves or allspice into the filling.
- For a different flavor profile, use shredded salt fish instead of flaked.