Breadfruit Fritters

About This Recipe

Breadfruit is one of the most important crops in Wallis and Futuna. These simple fritters showcase its starchy, mild flavour: sliced, battered lightly, and fried until golden for a satisfying snack. This breadfruit fritters is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Small bites with outsized payoff: crisp edges, soft centers, that addictive savory pull. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 1 mediumbreadfruit(peeled and sliced into 1 cm rounds)
• 100 gplain flour
• 120 mlwater
• 1 tspsalt
• 500 mloil(for frying)
• 1 wholelime(cut into wedges to serve)

Instructions

1. 1

   Make batter

   Whisk flour, water, and salt together into a smooth thin batter.

2. 2

   Heat oil

   Heat oil in a deep pan to 180°C.

3. 3

   Coat and fry

   Dip breadfruit rounds in batter, letting excess drip off, then fry in batches for 3–4 minutes per side until golden.

4. 4

   Drain and serve

   Drain on paper towels, season with extra salt, and serve immediately with lime wedges.

Variations

• •

  Add chilli flakes to the batter.

• •

  Serve with coconut chutney.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Reheat in oven at 180°C to crisp up.

Frequently Asked Questions