Breadfruit Puffs

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Last Updated on November 24, 2019 by Chef Mireille

Breadfruit Puffs

Breadfruit, although a fruit that grows on a tree, must be cooked prior to eating. It is extremely popular throughout Southeast Asia & the Caribbean.

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Have you ever tasted breadfruit? It is now becoming more available in American supermarkets. I have even seen it at Whole Foods. You no longer have to travel to Caribbean or Asian markets to find some breadfruit.

So now you’ve tried breadfruit and have probably fallen in love with the flavor right. That means it’s time to go on the search for more Breadfruit Recipes not exactly a common category right. Well no worries because I have come to the rescue!

Just in time for the holiday season, these Breadfruit Puffs will be a delicious addition to your holiday table. Add some Caribbean flavor to the holiday table this year!

My grandmother is from Dominica. Although technically they received their Independence from England and therefore might be considered a previously British island. They were also colonized for a long time by the French.

Although English is the official language, the people also speak a French based patois. Their cuisine is more similar to the other French islands of Martinique and Guadeloupe than it is to British islands.

These Breadfruit Puffs are very popular in the French Caribbean including Martinique, Guadeloupe and Dominica.

Dominica is one of the few unspoiled gems that still remain in the Caribbean – a nature enthusiast’s paradise. If you are planning a vacation to the Caribbean this year, definitely consider Dominica. READ ALL ABOUT IT in my post below!

See also  Caribbean Fish Bowl

RELATED: DOMINICA – NATURE ISLAND OF THE CARIBBEAN

Where does Breadfruit come from?

Breadfruit is native to Southeast Asia and is often eaten in Indonesia, Thailand and Malaysia and a few places in southern India as in this Karnataka Style Breadfruit Palya.

However, it is extremely common in the Caribbean and we often include it in soups like this Chickpea Okra Ground Provision Soup or will simply have it for breakfast as part of our ground provision as in this Dominica Style Breakfast.

This breadfruit tree was outside of the inn I stayed at for part of the time when I was in Dominica.

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Picking Breadfruit

Breadfruit is very versatile and can be utilized in everything from soups to desserts. It can be boiled, roasted or fried.

Breadfruits can range in color from bright green to an ugly brown. Don’t be afraid of the brown ones, These are more ripe and will have a sweeter flavor, closer to sweet potato. The ripe ones are even sometimes utilized in dessert recipes.

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Gluten Free Variation

This recipe is easily converted to gluten free. All you have to do is use gluten free breadcrumbs or even coat it in chickpea flour instead, which will still provide a nice crispy shell.

Breadfruit Puffs are generally eaten with hot sauce. The two most common Caribbean hot sauce brands available in the US are Baron’s & Chief. I won’t tell if you use Sriracha instead! It’ll be out little secret!

However, for real Caribbean flavor in these Breadfruit Puffs, I highly recommend you getting some West Indian style hot sauce! SEE LINKS BELOW!

Spicy OrangeChicken Wings

Let’s see how easy it is to make Breadfruit Puffs!

See also  Thai Israeli Couscous Salad

How to make Breadfruit Puffs

First step is to boil the breadfruit. It is easier if you quarter the breadfruit. Then it won’t take as long to cook.

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As soon as it is cool enough to handle, peel, core and mash. DO NOT WAIT FOR IT TO COOL DOWN COMPLETELY. It will be very challenging to mash when it is cold.

Then add all the seasonings.

Now all you have to do is form into balls with wet hands and coat in breadcrumbs!

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Deep fry until golden brown. Alternately, you can try using an Air Fryer.

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Now dig in and enjoy!

Breadfruit Puffs on plate
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3.67 from 3 votes
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Breadfruit Puffs

Caribbean Breadfruit Puffs make a delicious addition to your holiday table, easily converted to gluten free.
Prep Time30 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Caribbean
Servings: 12 people
Calories: 65kcal
Author: Chef Mireille

Ingredients

  • 1 breadfruit about 2 lbs.
  • 1/4 cup milk
  • 1 egg
  • 1/2 onion grated
  • 1 Scotch Bonnet Pepper (Habanero) finely chopped
  • 1/4 cup chives finely chopped
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoons salt
  • pinch freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups breadcrumbs for coating
  • oil for frying

Instructions

  • Quarter the breadfruit.
  • Cook breadfruit in boiling water until fork tender, about 30-40 minutes.
  • As soon as it is cool enough to handle, remove the skin with a knife and core the breadfruit.
  • Mash the breadfruit.  It is important to do this when the breadfruit is still hot. Once cooled, it won't mash.
  • Whisk egg and milk together in a small bowl.
  • Add to breadfruit mix with your hands, so that if there are still large chunks of breadfruit, you can crush it with your fingers.
  • Add onion, Scotch bonnet, chives, parsley, salt, nutmeg and pepper. Mix to combine.
    making breadfruit puffs
  • Using approximately 1 1/2 tablespoons for each Breadfruit Puff, roll into balls and toss in the breadcrumbs. (I use the Italian seasoned flavored breadcrumbs)
    making Breadfruit Puffs
  • In a large skillet, heat enough oil for deep frying.  Once the oil is hot, fry the balls, until golden brown on all sides.
    making Breadfruit Puffs
  • Drain on paper towels.
  • Serve with hot sauce.

Notes

Breadfruit can be found in Caribbean or Asian markets. Depending on the neighborhood community, I have even seen it at Whole Foods in recent years.
This recipe will yield approximately 21 Breadfruit Puffs.

Nutrition

Calories: 65kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 204mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Grated Potato Casserole - Riivinkropsu

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Chef Mireille

    @PriyaVaasu no – they are in the same family, but it is not the same. Here is an excerpt I got from an Economic Times article about breadfruit in India and where it is available. apparently it is only available in Mangalore, Kerala and Konkan – hope this helps…Like paneer, cooked breadfruit takes on other flavours, in curries or dry fried, or can be dipped in batter and fried for make excellent pakoras. Its compact round shape also makes it ideal for stuffing – just cook it a bit, scoop out the inedible centre, stuff with filling and finish cooking.

    The real mystery with breadfruit is why it is so little known in India. It grows easily in coastal regions, but only in Mangalore and parts of Kerala and the Konkan is there any knowledge of breadfruit. I had always assumed that in Mumbai it was only found in South Indian dominated areas like Matunga and I was actually taking some home from there, after paying a hefty price because the vendor told me they had come from Mangalore, when I first noticed the tree close to home. To make it worse, no one else seems to want or be harvesting them, unless it's that vendor in Matunga.

    One problem with breadfruit in India, I think, is that most people assume it's just baby jackfruit. The plants are closely related – I've read that breadfruit can be grafted onto jackfruit trees – and raw jackfruit can be cooked in similar ways, but it lacks the abundant starchiness that makes breadfruit so delicious. One particular problem that's said to happen with breadfruit in India, which I've seen myself, is that the ripening fruit attracts fungus.

  2. Vaishali Sabnani

    We don’t get bread fruit here , but with what i am reading this snack sounds delicious , crispy crunchy with a soft interior .

  3. Rafeeda - The Big Sweet Tooth

    5 stars
    I have seen my aunty cook these like stir fry for lunch and they taste so delicious, similar to raw bananas. These puffs look very addictive and delicious…

  4. Amara

    I’ve seen breadfruit in USA couple of times but had no idea what to make with them. Those puffs look nice and creamy. Good share Mir.

    • Chef Mireille

      I have never baked them before so I really could not suggest the time or temperature for baking. I am not sure it would still remain crispy in the oven. If you have an air fryer, I think that might work better.

  5. April

    Aloha Chef Mireille, I’m probably writing this a little prematurely because I’ve made the batter, but I’m not frying them until today but I have two breadfruit trees and I make a lot of little ones and grown little trees to give away for people I’ve helped sponsor a breadfruit Festival as I believe breadfruit can help save us from starvation. I’m quite addicted to breadfruit hummus which replaces the garbanzo bean and you use the same recipe; it’s just delicious! I also just like it steamed and then cut up in chunks and sauteed with vegetables. It replaces rice. It has more nutrition. So I was born in Hawaii although I’m not of Hawaiian blood and I know that the Hawaiians saved themselves from starvation by cultivating these incredible trees. They do have latex in them so be aware that when you clean you will be cleaning the sides of your pots quite energetically🤙
    Chef Mireille, I wanted to ask you if you’ve ever tried this recipe with softened breadfruit instead of the firm breadfruit?

    • Chef Mireille

      I generally only use softened breadfruit for desserts. In this recipe, I either use green or half ripe breadfruit. the consistency of very ripe breadfruit will be different and so you would probably have to adjust the liquid ingredients accordingly.

  6. Elizabeth Cook

    Thank you for this recipe! I live in Hawaii and have breadfruit trees in the yard. I am always looking for new ways to use it. I made this yesterday, using chickpea flour instead of breadcrumbs, and substituting Hawaiian peppers for the habanero. I fried a few, and baked the rest, brushing them with oil when they seemed done and returning to the oven to finish browning. All compliments from the potluck. I will definitely make again.

  7. Ernie

    Made this yesterday and it came out great! Thanks for the recipe. I had roasted a large breadfruit and was wondering what I could make with half of the breadfruit. Then I came across this recipe.

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