Breadfruit balls

The first time I had this was at a wedding a few months ago. I wasn’t sure of what I was having, but I knew I liked it. Their variation has some salt fish in it, which just added to the savory experience. I would definitely advise you give this a try.

You will need:
1 breadfruit about 2 lbs.
1/4 cup milk
1 egg
1/2 onion grated
1/4 cup chives finely chopped
1/4 cup parsley finely chopped
1/2 teaspoons salt
pinch freshly grated nutmeg
1/4 teaspoon ground black pepper
1 1/2 cups breadcrumbs for coating
oil for frying

Method:
Quarter the breadfruit. Cook breadfruit in boiling water until fork tender, about 30-40 minutes.
As soon as it is cool enough to handle, remove the skin with a knife and core the breadfruit.
Mash the breadfruit.  It is important to do this when the breadfruit is still hot. Once cooled, it wouldn’t mash. Whisk egg and milk together in a small bowl. Add to breadfruit mix with your hands, so that if there are still large chunks of breadfruit, you can crush it with your fingers. Add onion, chives, parsley, salt, nutmeg and pepper. Mix to combine. Using approximately 1 1/2 tablespoons for each Breadfruit Puff, roll into balls and toss in the breadcrumbs. (You can use the Italian seasoned flavoured breadcrumbs). In a large skillet or pot, heat enough oil for deep frying.  Once the oil is hot, fry the balls until golden brown on all sides. Drain on paper towels.
Serve with dipping sauce of your choice.