Fried Breadfruit (Friyapin Fri)
The Quirky Foodster Team
Ingredients
- Whole Breadfruit, peeled and sliced into rounds — 1
- Oil for frying
- Salt, — to taste
Method
- Heat the oil in a frying pan over medium heat.
- Add the breadfruit slices in a single layer, without overcrowding.
- Fry for 3-4 minutes per side until golden and crisp.
- Drain on paper towels and sprinkle with salt while still hot.
- Serve immediately.
Introduction: Crispy fried breadfruit slices, a popular starchy side that pairs well with saucy mains.
Cultural Background: Breadfruit is one of the Seychelles' most versatile staple crops, and frying it into golden, crispy slices is a beloved way to enjoy it as a satisfying side alongside curries and stews.
Tips: Slice the breadfruit evenly for consistent frying. Don't overcrowd the pan, or the slices will steam rather than crisp up properly.
Variations: Dust with a little paprika or chilli powder for extra flavour; serve alongside a simple dipping sauce.
Storage: Best eaten fresh; store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat briefly in a dry pan or oven to restore some crispness.
Nutrition: Approx. 210 kcal, 2 g protein, 38 g carbohydrate, 7 g fat per serving.
FAQs:
Q: How ripe should the breadfruit be for frying?
A: Choose a breadfruit that is mature but still firm, not overly soft, for the best texture once fried.
Q: Can breadfruit be boiled first before frying?
A: Some recipes par-boil the slices briefly first for a softer interior with a crisp exterior, though frying directly also works well.
- Whole Breadfruit, peeled and sliced into rounds — 1
- Oil for frying
- Salt, — to taste
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