Breadfruit Fritters

In celebration of my time in Grenada where breadfruit literally falls off the tress, I’ve whipped up a delicious treat featuring this yummy fruit! Enjoy my Vegan Breadfruit Fritters recipe with dipping sauce!

Fritters

• ½ breadfruit (ulu), steamed/boiled and mashed
• 1 small white onion, diced
• 1 cup chopped artichoke hearts
• 5 scallion leaves, chopped
• 2 cups breadcrumbs
• 1/2 cup melted vegan butter
• Pinch of salt & white pepper
• Coconut oil, for frying

Dipping Sauce

• ¼ cup cashews, chopped
• 1 cup basil, chopped
• 1 cup parsley, chopped
• ½ cup oil
• Pinch of salt & white pepper

To make patties:

Mix breadfruit, onion, shrimp or crab, scallions, salt and pepper and form into patties. Dip in vegan butter, then into the breadcrumbs.

Heat coconut oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop fritters into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 2 to 3 minutes per side. Be careful to not crowd the pan. Remove from oil and let cool on a paper towel lined plate.

To make sauce:

Blend all dipping sauce ingredients in a food processor or blender until smooth. Drizzle a little over the breadfruit cakes, and serve the rest in a bowl as a dipping sauce.