This is one of the favourites at our home. Back home, my mother-in-law makes this the traditional way, putting in so much effort to cutting the young Jackfruit, cleaning it, etc. Life is easy with canned/frozen food for us :)
This takes about 20 minutes to make.
- Yound Jackfruit - 1.5 pounds thinly sliced (use the canned version. You can find them in Asian grocers and Indian grocers)
- Rice flour - 2 table spoons
- Chili powder - 1/2 tea spoon (add per taste)
- Turmeric - 1/2 tea spoon
- Coriander powder - 1/2 tea spoon
- Salt - 1/2 tea spoon (add per taste)
- Olive oil - 3-4 table spoons
In a bowl, mix Rice flour, Turmeric, Coriander powder and Salt (add Chili powder to the spicy version). Heat a pan to medium. Add 1 table spoon oil to this. Now, take the young Jackfruit slices and coat them with the dry ingredients in the bowl one at a time. Place them on the heated pan. Fry them on each side for about 3 minutes until they look golden. Add the remaining oil as needed to the pan while frying.
This tastes really good with simple dal and rice.
- This can be made the traditional way using the uncanned young Jackfruit. You will have to take the thick skin off and then slice it into thin. The uncanned version will take longer to cook.
- The fritters are not sweet. This is made from young Jackfruit before it starts to ripen.