Entree: French Polynesia – Northern Culinary Region – Uru Frit (Savory Tahitian fried breadfruit patties with coconut and scallion)

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 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 medium breadfruit (uru), peeled, cored and cooked until tender, about 2–3 lb (900–1,400 g) raw weight
- 2 tbsp (30 ml) coconut oil or vegetable oil, plus more for frying
- 1 small onion, finely chopped, about 3 oz (85 g)
- 3 green onions, sliced, about 1 oz (30 g)
- 1 cup (240 ml) coconut milk
- 1 large egg, beaten
- 1/2 cup (60 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground turmeric (optional, for color)
- 1/4 cup (15 g) chopped fresh cilantro or parsley (optional)
- Lime wedges for serving
Dipping sauce
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2 g) salt
- 1 tbsp (15 g) finely chopped green onion or cilantro

Instructions

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

1. Cook the breadfruit: bring a large pot of salted water to a boil, add the peeled and cored breadfruit and simmer until very tender when pierced with a fork, 20–30 minutes; drain. Alternatively, roast whole breadfruit until soft, peel and core.
2. Mash the cooked breadfruit in a bowl until a coarse, slightly chunky mash remains. Measure about 4 cups (960 ml) (packed) mashed breadfruit.
3. In a skillet, heat 2 tbsp (30 ml) coconut oil over medium heat and sauté the chopped onion and sliced green onions until soft, about 3–4 minutes. Let cool slightly.
4. In a large bowl combine the mashed breadfruit, sautéed onions, 1 cup (240 ml) coconut milk, beaten egg, 1/2 cup (60 g) flour, salt, pepper, turmeric and chopped cilantro if using. Mix until a cohesive mixture forms; it should hold together when pressed. If too wet, add a tablespoon of flour at a time.
5. Shape the mixture into patties about 3 in (7–8 cm) wide and 1/2 in (1–1.5 cm) thick. Dust each lightly with flour.
6. Heat a thin layer of oil in a heavy skillet over medium-high heat. Fry the patties in batches, 3–4 minutes per side, until golden and crisp. Drain on paper towels.
7. Meanwhile whisk together dipping sauce ingredients: 1/2 cup (120 ml) coconut milk, lime juice, salt and chopped green onion.
8. Serve the Uru Frit hot with lime wedges and the coconut-lime dipping sauce as a traditional Polynesian main course.

1. Cook the breadfruit: bring a large pot of salted water to a boil, add the peeled and cored breadfruit and simmer until very tender when pierced with a fork, 20–30 minutes; drain. Alternatively, roast whole breadfruit until soft, peel and core.
2. Mash the cooked breadfruit in a bowl until a coarse, slightly chunky mash remains. Measure about 4 cups (packed) mashed breadfruit.
3. In a skillet, heat 2 tbsp (30 ml) coconut oil over medium heat and sauté the chopped onion and sliced green onions until soft, about 3–4 minutes. Let cool slightly.
4. In a large bowl combine the mashed breadfruit, sautéed onions, 1 cup (240 ml) coconut milk, beaten egg, 1/2 cup (60 g) flour, salt, pepper, turmeric and chopped cilantro if using. Mix until a cohesive mixture forms; it should hold together when pressed. If too wet, add a tablespoon of flour at a time.
5. Shape the mixture into patties about 3 in (7–8 cm) wide and 1/2 in (1–1.5 cm) thick. Dust each lightly with flour.
6. Heat a thin layer of oil in a heavy skillet over medium-high heat. Fry the patties in batches, 3–4 minutes per side, until golden and crisp. Drain on paper towels.
7. Meanwhile whisk together dipping sauce ingredients: 1/2 cup (120 ml) coconut milk, lime juice, salt and chopped green onion.
8. Serve the Uru Frit hot with lime wedges and the coconut-lime dipping sauce as a traditional Polynesian main course.