👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Soaking overnight in the refrigerator is best for desalting.
2. 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. 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. 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. 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.

   💡 Proffstips: The consistency should be firm enough to shape into balls.
6. 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.

   💡 Proffstips: Ensure the filling is completely enclosed to prevent it from falling out during frying.
7. 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.

   💡 Proffstips: The oil is ready when a small piece of breadfruit sizzles immediately.
8. 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.

   💡 Proffstips: Fry in batches to maintain oil temperature and ensure even cooking.
9. 9

   Serve hot, optionally with pikliz or a spicy dipping sauce.

   💡 Proffstips: These are best enjoyed fresh.