Fried Breadfruit Slices (Meh Kirow)
The Quirky Foodster Team
Ingredients
- Firm, mature breadfruit, peeled and sliced into rounds — 1
- Oil — 3 tbsp
- Salt — to taste
Method
- Peel the breadfruit and slice into rounds about 1 cm (1/2 in) thick.
- Heat the oil in a frying pan over medium heat.
- Fry the breadfruit slices for 3–4 minutes per side until golden brown and tender inside.
- Drain briefly on paper towels.
- Season with salt while still hot.
Introduction: Thick slices of breadfruit pan-fried until golden, a simple, filling starter or snack enjoyed across the Federated States.
Cultural Background: Breadfruit is prepared in countless ways across Micronesia, and pan-frying thick slices is one of the simplest, turning the starchy fruit into a satisfying snack with a crisp, golden exterior.
Tips: Choose a mature but still firm breadfruit for the best texture when fried. Don’t crowd the pan, or the slices will steam rather than fry crisp.
Variations: Dust lightly with chile powder for extra flavour. Serve with a coconut-based dipping sauce.
Storage: Store cooled slices in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in a dry pan over medium heat for 1–2 minutes per side.
Nutrition: Per serving (approx.): 220 kcal, 2 g protein, 10 g fat, 32 g carbohydrate.
FAQs:
Q: What breadfruit ripeness works best?
A: A mature, still-firm breadfruit slices and fries most evenly.
Q: Can these be baked instead?
A: Yes, brush lightly with oil and bake at 200°C (400°F) for 20–25
- Firm, mature breadfruit, peeled and sliced into rounds — 1
- Oil — 3 tbsp
- Salt — to taste
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