Breadfruit Puffs is a traditional Guadeloupe recipe for a classic snack or starter made from breadfruit mash blended with egg, onion, chilli, herbs and spices that are breaded and then deep fried. The full recipe is presented here and I hope you enjoy this classic Guadeloupe version of: Breadfruit Puffs.
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This recipe originates in the French Caribbean and it's popular on Martinique, Guadeloupe and Diminica, but just like Johnny cakes it's also made its home on the Netherlands Antilles island of Saba where, to be fair, breadfruit is a staple.
Ingredients:
1 breadfruit about 1kg
60ml milk
1 egg
1/2 onion, grated
1 Scotch Bonnet chilli (or Habanero) finely chopped
4 tbsp chives, finely chopped
4 tbsp flat-leaf parsley, finely chopped
1/2 tsp salt
pinch of freshly-grated nutmeg
1/4 tsp freshly-ground black pepper
180g breadcrumbs, for coating
oil for frying
Method:
Bring a pan of water to a boil. Quarter the breadfruit, remove the hard core then add to the pot, return to a boil and continue cooking for about 30 minutes until the breadfruit is fork tender.
Drain the breadfruit and set aside. As soon as it is cool enough to handle, remove the skin with a knife. Cut the breadfruit into pieces then, whilst still hot, mash the breadfruit with your hands so that if there are still large chunks of breadfruit
Mix in the egg then work in the onion, Scotch bonnet, chives, parsley, salt, nutmeg and pepper. Mix to combine.
Roll the breadfruit mixture into balls and toss in the breadcrumbs.
In a wok or deep pan pour in enough oil for deep frying. Once the oil is hot (about 180C) drop in the breadfruit balls a (do not over crowd) and fry until golden brown all over. Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
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