👨‍🍳 Instruktioner

1. 1

   Prepare the breadfruit: Peel, seed, and grate the breadfruit. Place grated breadfruit in a bowl and squeeze out excess moisture.

   💡 Proffstips: Using a box grater on the large holes works best.
2. 2

   In a large bowl, combine the grated breadfruit, flour, cornstarch, baking powder, salt, pepper, and nutmeg. Mix well.

   💡 Proffstips: Ensure all dry ingredients are evenly distributed.
3. 3

   Stir in the chopped scallions and minced Scotch bonnet pepper (if using).

4. 4

   Add the beaten egg and 2 tablespoons of water or milk. Mix until a thick batter forms. Add more liquid, a tablespoon at a time, if needed to reach a consistency that holds its shape when dropped.

   💡 Proffstips: The batter should be thick enough to hold together, not runny.
5. 5

   Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).

6. 6

   Carefully drop spoonfuls of the breadfruit batter into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until golden brown and cooked through.

   💡 Proffstips: Fry in batches to maintain oil temperature and ensure even cooking.
7. 7

   Remove fritters with a slotted spoon and drain on paper towels. Keep warm while frying the remaining batter.

8. 8

   Prepare the spiced rum dip: In a small saucepan, combine spiced rum, pineapple juice, brown sugar, lime juice, and cinnamon stick. Bring to a simmer over medium heat, stirring until sugar dissolves.

   💡 Proffstips: Simmer gently to allow flavors to meld without reducing too much.
9. 9

   Remove from heat, discard the cinnamon stick, and let the dip cool slightly. It will thicken as it cools.

10. 10

    Serve the hot breadfruit fritters with the spiced rum dip on the side.