Since becoming a major fan and advocate for tallow which is rendered fat from cattle or other ruminate animals – see this post – I will fry just about anything with confidence (and immense satiety). Ulu is such a versatile food and the flavors it takes on will lend it new character every time. In this case, I took everything on the counter from Mexican Oregano to Lemongrass and whizzed it all away in the Cuisinart then added this pungent and savory spice/herb blend with steamed ulu. For color contrast – and the experiment – I added tomato paste and mashed it all together. Into the hot frying pan these over sized golf ball fritters went and created a most flavorful, unexpected dish that was fun to eat and incredibly satisfying.
Ulu – or Breadfruit – with all its versatility and personality is not just a delight but a sustainable local option for anyone living or traveling to the tropics. When we demand foods that grow in such abundance – the ulu tree yields 150-200 fruits per year – we’re supporting the positive expansion for sustenance and a model for food change and food security.
Enjoy these ulu fritters and tweak them with a sense of adventure.
|Meal type||Appetizer, Main Dish, Side Dish, Starter|
- 1 Medium Ulu (greenish yellow, partially ripe)
- 1 bunch herbs (be creative and explore, mix and matching flavor profiles is the fun part. I used lemonegrass and mexican oregano)
- 2 cloves garlic (or a small handful of garlic chive)
- 1 knob ginger
- 4oz tomato paste (like I said, this was an afterthought. You can certainly use fresh tomatoes or omit this all together. I was going for a fusion theme so I blended lots of different stimuli)
- Small sea salt
- 1 bunch bunching onions (otherwise, scallions or 1 small onion)
- a small array of pungent spices (including your garlic, add chilies if you have them)