CROQUETTES RECIPES

the breadfruit is eaten ripe as a fruit or underripe as a vegetable. The latter is sometimes boiled, baked, roasted, mashed or fried while still starchy. Haitian vendors peel the firm-ripe breadfruit, slice it and fry it in deep fat until it is crisp and brown.

In house, one of the specialities is called “croquettes de veritable a la morue” (breadfruit croquettes with codfish), an excellent dish prepared with the fruit boiled, mashed, seasoned, rolled in flour and get fried in small patties shape or balls.

The recipe below is the most common way to do it:

Ingredients:

1 medium ripe breadfruit
3 medium boneless cod fillets
1/4 small onion
1/4 green bell pepper
3 tbspn fresh chopped parsley
1 tspn garlic powder or 2 mashed garlic cloves
1 tsp ground black pepper
1 small piece of hot pepper
1 egg
1/2 cup all-purpose flour
1 cup vegetable oil for frying

The breadfruit, Artocarpus altilis Fosb. is believed to be native to a vast area extending from New Guinea through the Indo-Malayan Archipelago to Western Micronesia. It belongs to the mulberry family, Moraceae. It is translated into French as Fruit de Pain, in Spanish as fruta de pan or arbor de pan, but in Haiti the common name is known as “arbre veritable.” The type with seeds is called “arbre a pain” (breadnut), a better limited to name Brosimum alicastrum Swartz.

Like the sweet potato, potato, and plantain,

1. Soak codfish in water overnight in a way to decrease the amount of salt. The next day, remove it from water, add new fresh water, and bring to a boil. Drain the codfish, let cool down, then finely shred it.

2. In another ustensil, cut breadfruit in 4 to 8 sections, and boil until cooked through. Remove breadfruit from water, set aside to cool slightly. Peel and place it into a large bowl. You can either grind the cooked breadfruit or mash it with a fork to obtain a nice paste.

3. Combine mashed breadfruit with shredded codfish, add onion, green bell pepper, parsley finely chopped and continue to mix well. Add egg beaten, ground pepper, garlic and pounded hot pepper. Taste to ensure salt is ok.

4. In a medium saucepan, place vegetable oil and let heat up. Using a soupspoon, scoop out breadfruit mixture and shape into patties or small balls. Gently roll into flour and slip in hot oil. Fry as much as you can for 5 to 6 minnutes but make sure the pan is not overcrowded. When nicely browned, turn over the other side.

5. Drain on paper towels in a large plate. Serve hot!