Breadfruit Flour Rosemary Fries

Photo by Jennifer Mullings

Issue 3, 2016 JamaicanEats

  • 1 cup breadfruit flour
  • 2 cups vegetable for chicken stock
  • 1/2 tsp dried rosemary
  • Salt and pepper, taste
  • Oil for frying and to grease the pan

Direction

  1. 1. Grease an 8- or 9-inch square pan.
  2. Add the flour, chicken or vegetable stock and rosemary to a medium-sized pot. Add salt and pepper to taste and mix.
  3. Cook over medium heat, stirring constantly until the mixture is very thick.
  4. Spread the thick mixture as evenly as possible into the greased pan. Cover and place in the fridge for at least an hour or overnight to get it firm.
  5. Cut the firm breadfruit block into French fry-sized strips – about 1/2-inch thick and 3 inches long.
  6. Heat the oil in a deep frying pan and add the strips in batches. Fry for 3 to 5 minutes until golden brown.
  7. Remove the fries and place on paper towels to absorb the excess oil. 8. Season with salt and pepper and condiments that you want.

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-By Jennifer Mullings

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