Entree: French Polynesia – National Cuisine – Uru Frit (Crispy fried breadfruit fritters served as a savory main course)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 medium breadfruit (uru), about 2 lb (900 g), peeled, cored, and cut into chunks (yields about 1.25–1.5 lb / 570–680 g cooked flesh)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (120 ml) coconut milk
- 1 large egg (about 50 g)
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 tsp (2 g) baking powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) finely chopped cilantro or chives
- 2 cups (480 ml) vegetable oil for frying
- Lime wedges for serving (no measurement)
- Optional: 8 oz (225 g) salted cod, soaked, deboned, and flaked, for a fish variation

Instructions

1. Place breadfruit chunks in a large pot, cover with water, bring to a boil, and simmer until very tender, 20–30 minutes depending on size. Drain and let cool slightly.
2. While still warm, mash the breadfruit to a coarse puree (remove any stringy core bits). Measure about 1.25–1.5 lb (570–680 g) of mash for the recipe.
3. In a bowl, combine the mashed breadfruit, flour, coconut milk, egg, onion, garlic, baking powder, salt, pepper, and chopped cilantro. If using salted cod, fold in the flaked fish. Mix until a sticky batter forms; adjust with a tablespoon of flour or a splash of coconut milk if too wet or dry.
4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Form the batter into patties or spoonfuls about 2–3 in (5–7 cm) across.
5. Fry fritters in batches, careful not to overcrowd, until deep golden and crisp, about 3–4 minutes per side. Drain on paper towels and keep warm while finishing remaining batter.
6. Serve Uru Frit hot with lime wedges and a simple green salad or shredded cabbage dressed with vinegar for a traditional Polynesian accompaniment.