Deep Fried Jackfruit 24 Recipe Ingredients amp Method

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Deep Fried Jackfruit #2/4 - Recipe (Ingredients Method) • Do you love fried or deep fried food? There's something about crunchy from the outside, soft on the inside texture. • Imagine like a small lump of golden nugget with a sweet aromatic flossy filling inside. The trick is to get the batter light and crunchy, and eat it when it still hot! • Have you seen this type of fruit before? Well, this is an exotic fruit called Cempedak or Jackfruit. It’s popular in Southeast Asia, particularly in Malaysia. The size of the Cempedak fruit is much smaller than the more well known Jackfruit. The texture of the Cempedak flesh is soft, sweet, and has a strong aroma. They can be eaten fresh; but, they tastes much better in fritters. Deep-fried Cempedak Fritters are commonly sold in the streets of Malaysia. • Deep frying may look easy for some people, and daunting (hot oil!!) for others. Deep Fried Jackfruit is not complicated, fairly simple, yes. But there are a few tips to making your deep fried food crunchy, less oily and easy cleanup on the utensils. I will share these tips in my class. • This class of Deep Fried Jackfruit will be about the art of deep frying, and I will be using jackfruit. It's a tropical fruit native to South East Asia, but is now also commercially grown in north Quensland. Another fruit you can use alternatively for this class is banana. Feel free to experiment with both types of fruits. • I personally prefer the soft type jackfruit called Cempedak, which is much sweeter and stronger in flavour. The stone inside the flesh is also edible, either boiled, steamed, baked or roasted with a similar taste to chestnuts. But the stones are too young and small from the one I bought so I didn’t keep them. • It just occurred to me that tropical fruits, being compound fruits, are BIG. Maybe God made them big because he knew people in the tropics love to share their fruits; all those who eat durians will attest to the fact that even though they love their durians to death, it's best eaten with at least one other person. Unlike an apple or a strawberry which you can gobble on your own, our jackfruits (that's probably the world's biggest fruit?), tarap, durians, cempedak, coconuts, soursop etc are too big to be eaten alone. • One of the popular street food you can get in Malaysia is deep fried jackfruit. If you like banana fritter, then this is ten times better than that! Imagine like a small lump of golden nugget with a sweet aromatic flossy filling inside. The trick is to get the batter light and crunchy, and eat it when it still hot! I simply mixed a cup of plain flour, with a teaspoon of salt, a cup of caster sugar and a cup of carbonated water for that extra crunchiness. I also added half teaspoon mixture of cardamom and cinnamon into the batter to give it a nice spiced flavour. • Deep fry the batter jackfruit in hot canola oil, then drain well and let it cool down over some old newspaper which also help to soak up the excessive oil. The result is not bad, but I still prefer the soft type which works better for deep frying. How I wish I have some vanilla ice cream to go with this crunchy golden nuggets. Go on, I urge you to give the new fruit available in the market a try. As a foodie, you always should try everything once, right? • For frying, you need to have the right raw jackfruit, especially raw firm ones which are suitable for frying. There are many varieties of jackfruit, two general types are soft fleshed and firm fleshed. The firm fleshed type is highly tasty, sweet and crisp. • It is common to batter and deep-fry cempedak compound seeds whole, that is the pulply mesocarp with the hard seed inside. The seed can be eaten. Tastes nutty. • In Asia, jackfruits ripen principally from March to June, April to September, or June to August, depending on the climatic region, with some off-season crops from September to December, or a few fruits at other times of the year. • Pour enough oil into a saucepan or in a deep fryer on medium to high heat. Coat the Cempedak flesh with batter and fry until golden brown in color, about 8 to 10 minutes. Remove the Cempedak fritters with a slotted spoon and drain on papers and serve warm or at room temperature. • View Our Channel: / @lifecracks6709

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