Appetizer: United States – American Samoa – Fried Breadfruit

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 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 medium firm breadfruit, about 2 lb (900 g), peeled, cored, and sliced into 1/4 in (6 mm) rounds or 1/2 in (12 mm) wedges
- 1/3 cup (40 g) cornstarch
- 1 tsp (5 g) fine salt, divided
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) smoked paprika or 1/2 tsp (1.5 g) ground turmeric (optional, for color and warmth)
- 1 1/2–2 cups (360–480 ml) neutral frying oil (can use coconut oil for authentic flavor)
- 1/4 cup (60 ml) flaky sea salt or finishing salt (for sprinkling, optional)
- Lime wedges, for serving

Coconut-Lime Dip
- 1/2 cup (120 ml) coconut cream (from canned or freshly pressed coconut)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) finely chopped red onion or shallot
- 1 small red chile, minced (or 1/2 tsp (1 g) red chile flakes)
- 1 clove garlic, minced (about 0.106 oz (3 g))
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tsp (5 ml) honey or cane sugar (optional, to balance acidity)
- 1 tbsp (15 ml) chopped cilantro (optional)

Show original ingredient measurements

- 1 medium firm breadfruit, about 2 lb (900 g), peeled, cored, and sliced into 1/4 in (6 mm) rounds or 1/2 in (12 mm) wedges
- 1/3 cup (40 g) cornstarch
- 1 tsp (5 g) fine salt, divided
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) smoked paprika or 1/2 tsp (1.5 g) ground turmeric (optional, for color and warmth)
- 1 1/2–2 cups (360–480 ml) neutral frying oil (can use coconut oil for authentic flavor)
- 1/4 cup (60 ml) flaky sea salt or finishing salt (for sprinkling, optional)
- Lime wedges, for serving

Coconut-Lime Dip
- 1/2 cup (120 ml) coconut cream (from canned or freshly pressed coconut)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) finely chopped red onion or shallot
- 1 small red chile, minced (or 1/2 tsp / 1 g red chile flakes)
- 1 clove garlic, minced (about 3 g)
- 1/4 tsp (1.5 g) salt, or to taste
- 1 tsp (5 ml) honey or cane sugar (optional, to balance acidity)
- 1 tbsp (15 ml) chopped cilantro (optional)

Instructions

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

Short Description:
Crispy slices of firm, starchy breadfruit fried until golden and served with a cooling coconut-lime dipping sauce. A popular Samoan snack or starter that highlights the island staple ulu (breadfruit).

Regional Notes:
This American Samoa version uses mature, firm (starchy) breadfruit and often relies on coconut-based dipping sauces and local chiles; the result is crisp on the outside and tender-starchy inside, different from sweeter ripe-breadfruit fritters elsewhere in the Pacific. Coconut oil may be used for an authentic flavor.

1. Prepare the breadfruit: peel and core the breadfruit, then slice into 1/4 in (6 mm) rounds or 1/2 in (12 mm) wedges. Pat slices dry with a clean towel to remove surface moisture.
2. Make the dry mix: in a large shallow bowl combine cornstarch, 3/4 tsp (about 4 g) of the fine salt, black pepper, garlic powder, and smoked paprika or turmeric if using. Stir to evenly combine.
3. Dust the slices: working in batches, toss breadfruit slices in the cornstarch mixture so each piece has a light, even coating. Shake off excess cornstarch and set coated pieces on a tray.
4. Heat the oil: pour oil into a deep skillet or heavy pot to a depth of about 1 in (2.5 cm). Heat over medium-high until the oil reaches 350°F (175°C) or a drop of cornstarch sizzles immediately on contact.
5. Fry the breadfruit: fry slices in a single layer, not overcrowding the pan, 3–5 minutes per side for 1/4 in (0.635 cm) rounds (5–7 minutes per side for thicker wedges), until deep golden brown and crisp. Adjust heat to maintain 325–350°F (160–175°C) while frying.
6. Drain and season: transfer fried breadfruit to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a little flaky sea salt and the remaining fine salt to taste.
7. Make the coconut-lime dip: while frying, whisk together coconut cream, lime juice, chopped red onion (or shallot), minced chile, garlic, 1/4 tsp (1.25 ml) salt, and honey if using. Stir in chopped cilantro if desired. Taste and adjust seasoning.
8. Serve: arrange fried breadfruit on a platter with small bowls of coconut-lime dip and lime wedges. Serve hot or warm as a shareable appetizer.
9. Reheat tip: to refresh leftover pieces, reheat in a 375°F (190°C) oven on a wire rack for 6–8 minutes until crisp.

Short Description:
Crispy slices of firm, starchy breadfruit fried until golden and served with a cooling coconut-lime dipping sauce. A popular Samoan snack or starter that highlights the island staple ulu (breadfruit).

Regional Notes:
This American Samoa version uses mature, firm (starchy) breadfruit and often relies on coconut-based dipping sauces and local chiles; the result is crisp on the outside and tender-starchy inside, different from sweeter ripe-breadfruit fritters elsewhere in the Pacific. Coconut oil may be used for an authentic flavor.

1. Prepare the breadfruit: peel and core the breadfruit, then slice into 1/4 in (6 mm) rounds or 1/2 in (12 mm) wedges. Pat slices dry with a clean towel to remove surface moisture.
2. Make the dry mix: in a large shallow bowl combine cornstarch, 3/4 tsp (about 4 g) of the fine salt, black pepper, garlic powder, and smoked paprika or turmeric if using. Stir to evenly combine.
3. Dust the slices: working in batches, toss breadfruit slices in the cornstarch mixture so each piece has a light, even coating. Shake off excess cornstarch and set coated pieces on a tray.
4. Heat the oil: pour oil into a deep skillet or heavy pot to a depth of about 1 in (2.5 cm). Heat over medium-high until the oil reaches 350°F (175°C) or a drop of cornstarch sizzles immediately on contact.
5. Fry the breadfruit: fry slices in a single layer, not overcrowding the pan, 3–5 minutes per side for 1/4 in rounds (5–7 minutes per side for thicker wedges), until deep golden brown and crisp. Adjust heat to maintain 325–350°F (160–175°C) while frying.
6. Drain and season: transfer fried breadfruit to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a little flaky sea salt and the remaining fine salt to taste.
7. Make the coconut-lime dip: while frying, whisk together coconut cream, lime juice, chopped red onion (or shallot), minced chile, garlic, 1/4 tsp salt, and honey if using. Stir in chopped cilantro if desired. Taste and adjust seasoning.
8. Serve: arrange fried breadfruit on a platter with small bowls of coconut-lime dip and lime wedges. Serve hot or warm as a shareable appetizer.
9. Reheat tip: to refresh leftover pieces, reheat in a 375°F (190°C) oven on a wire rack for 6–8 minutes until crisp.