Fried ' Ulu Recipe

Prepare ulu

Choose a ripe-but-firm ulu (breadfruit). Peel the skin with a sharp knife, cut away the core, and slice the fruit into 1/2-inch thick rounds or 3/4-inch planks. Pat pieces dry with paper towels.

Season pieces lightly on both sides with 1 1/2 tsp salt and 1/2 tsp black pepper. Set aside for 5–10 minutes to let seasoning penetrate.

If the ulu flesh is very starchy and gummy, steam or simmer the slices for 6–8 minutes just until slightly tender but still holding shape; drain and let cool before proceeding. (This optional pre-cook reduces frying time and ensures a tender interior.)

Make the batter

In a bowl whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp turmeric (if using). In a separate small bowl, beat 1 egg with 3/4 cup cold water. Gradually add wet mixture to dry ingredients while whisking until a smooth batter forms. Batter should coat the back of a spoon — adjust thickness with up to 2 tbs more water if needed. Chill batter in refrigerator 10 minutes while you prepare dredging station.

Set up dredging station

Place 1/4 cup flour in a shallow plate, the chilled batter in a bowl, and 1 cup breadcrumbs or panko on another plate. Beat the extra egg for dredging in a small bowl.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet to a depth of roughly 1/2 inch (or use a deep fryer set to 350°F / 175°C). Heat over medium-high until oil reaches 350°F (use a thermometer) or a drop of batter sizzles and quickly browns.

Dredge and bread

Working in batches, lightly dust each ulu piece in the 1/4 cup flour (shake off excess), dip into the beaten egg, then into the batter so it's fully coated. Allow excess batter to drip off 5–10 seconds, then press into breadcrumbs/panko to coat evenly.

Fry until golden

Carefully place coated ulu pieces into the hot oil without crowding the pan. Fry 2–3 minutes per side (if pre-steamed) or 3–4 minutes per side (if raw), until golden brown and crisp. Maintain oil temperature near 350°F—lower heat slightly if browning too fast. Use tongs to turn pieces for even color.

Drain

Transfer fried ulu to a wire rack set over a baking sheet or to paper towels to drain. Season lightly with a pinch of salt while hot. Repeat with remaining pieces, adding more oil to pan if needed.

Arrange fried ulu on a platter, squeeze lime or lemon wedges over the pieces, sprinkle chopped parsley or cilantro, and serve immediately with chili sauce or tartar sauce on the side.

Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.