Entree: Wallis and Futuna – Northern Culinary Region – Uru Frit (Crispy fried breadfruit patties flavored with coconut and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 1 medium breadfruit, about 2 lb (900 g) peeled, cored, and cut into chunks
- 1/2 cup (120 ml) coconut milk
- 1 small yellow onion, finely chopped, about 3 oz (85 g)
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or chives
- Vegetable oil for frying
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place breadfruit chunks in a large pot, cover with water, bring to a boil, and simmer until very tender, about 20–25 minutes. Drain and let cool slightly.
2. Mash the cooked breadfruit in a bowl until mostly smooth with some small pieces remaining. Stir in coconut milk, chopped onion, minced garlic, egg, flour, salt, pepper, and chopped cilantro until a cohesive mixture forms. If too wet, add a little more flour.
3. Shape the mixture into patties about 1/2 inch (1.27 cm) thick and 3 inches (7.62 cm) across. Dust lightly with flour.
4. Heat about 1/4 inch (0.635 cm) of vegetable oil in a large skillet over medium heat until shimmering. Fry patties in batches, 3–4 minutes per side, until deep golden brown and heated through.
5. Transfer to a paper-towel-lined plate to drain. Serve hot with lime wedges.

1. Place breadfruit chunks in a large pot, cover with water, bring to a boil, and simmer until very tender, about 20–25 minutes. Drain and let cool slightly.
2. Mash the cooked breadfruit in a bowl until mostly smooth with some small pieces remaining. Stir in coconut milk, chopped onion, minced garlic, egg, flour, salt, pepper, and chopped cilantro until a cohesive mixture forms. If too wet, add a little more flour.
3. Shape the mixture into patties about 1/2 inch thick and 3 inches across. Dust lightly with flour.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry patties in batches, 3–4 minutes per side, until deep golden brown and heated through.
5. Transfer to a paper-towel-lined plate to drain. Serve hot with lime wedges.