Name: Sri Lankan Jackfruit Cutlets (Croquettes) Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Sri Lankan
Ingredients: 300 g drained jackfruit (about 1 large can); ¾ tsp black mustard seeds; ½ small onion (finely diced, about ¼ cup); ½ tbsp finely minced garlic; ½ tbsp finely minced ginger; 2 green chilies (serrano or Thai green chili, de-seeded and finely chopped); ¼ tsp turmeric powder; ½ tsp ground fennel; ½ tsp freshly ground black pepper; ½ tsp Sri Lankan curry powder; Salt to taste; 150 – 200 g boiled potatoes (a little less than the amount of jackfruit); 94 g flour (about ¾ cup, measured by spoon and level method); ¾ cup water; ½ tsp sea salt; Breadcrumbs, as needed (at least 1 – 2 cups); Vegetable oil (for frying, enough for deep frying)

Print Recipe· 4.1 from 12 reviews

If you are craving a crispy, flavorful treat that perfectly balances spices and comfort, look no further than this Sri Lankan Jackfruit Cutlets (Croquettes) Recipe. These mouthwatering croquettes are packed with seasoned jackfruit and potatoes, coated in a crunchy breadcrumb shell that delivers an irresistible golden crust. Whether you’re serving them as an appetizer or a snack, these cutlets bring the vibrant tastes of Sri Lanka straight to your kitchen, making every bite a little celebration of flavor and texture.

Ingredients You’ll Need

The image shows several small bowls and a plate with different chopped ingredients set on a white marbled surface. In the bottom left, a white bowl holds two whole yellow potatoes with a slightly rough texture. To the left center, a large clear glass bowl contains chopped beige pieces resembling cooked chicken or a similar protein. A round white bowl in the top left has a brown ground spice. On the right side, a white plate with a turquoise center shows five sections of ingredients arranged in a circle: chopped white onions, a pile of chopped green chili peppers, minced yellow ginger, white minced garlic, and a few whole green leaves, including a bay leaf. At the bottom center, a small clear glass bowl holds four spices in distinct sections: orange powder, light brown, dark gray, and black coarse spices. A small white bowl on the bottom right contains small round black seeds. The setup is neat and bright, with clear light and shadows showing texture details photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list—each ingredient here plays a crucial role, from delivering authentic Sri Lankan spices to achieving the perfect crispy texture. Together, they create a memorable cutlet experience that’s both comforting and exciting.

300 g drained jackfruit: This is the star ingredient providing a meaty texture that’s perfect for cutlets.
¾ tsp black mustard seeds: Adds a gentle nutty pungency and a delightful pop when sizzling.
½ small onion (finely diced): Offers a subtle sweetness and depth of flavor.
½ tbsp finely minced garlic: Brings a warm, aromatic base to the filling.
½ tbsp finely minced ginger: Infuses a subtle zing that balances the richness.
2 green chili (de-seeded and finely chopped): Delivers a mild heat that lifts the spices.
¼ tsp turmeric powder: Adds earthy warmth and vibrant color.
½ tsp ground fennel: Imparts a gentle licorice note that’s uniquely Sri Lankan.
½ tsp freshly ground black pepper: Provides a sharp, peppery kick.
½ tsp Sri Lankan curry powder: Essential for authentic aromatic complexity.
Salt to taste: Balances and enhances all the flavors.
150 – 200 g boiled potatoes: Gives structure and a creamy texture to the filling.
94 g flour (about ¾ cup): Used to create the batter that helps the breadcrumbs stick perfectly.
¾ cup water: Mixed with flour to make the batter coating.
½ tsp sea salt: Added to the flour batter for seasoning.
Breadcrumbs: The secret to that irresistible crunchy exterior—use as needed.
Vegetable oil: For deep frying to achieve the perfect golden crisp.

How to Make Sri Lankan Jackfruit Cutlets (Croquettes) Recipe

Step 1: Prepare the Filling

Start by boiling your potatoes until tender; these will give the cutlets their creamy yet firm texture. Rinse and chop the jackfruit into bite-sized pieces, ensuring they’re evenly sized to help with cooking. Finely dice onion, garlic, ginger, and chilies — these aromatics build the flavor foundation. Heat oil, pop the mustard seeds, and then sauté the onion, garlic, and ginger gently to release their fragrant oils without burning. Add your chopped chilies and an exciting mix of turmeric, fennel, pepper, and Sri Lankan curry powder. Stir in the jackfruit and cook until it’s tender and any moisture reduces. Finally, mix in the potatoes, gently mashing a bit to merge everything into a lumpy, dry but cohesive filling. Don’t forget to taste and adjust salt to highlight all those spices beautifully.

Step 2: Shape the Cutlets

Once the filling cools completely, it’s time to roll it into evenly sized balls, about 1 ½ inches in diameter. This size ensures every croquette has a perfect balance of filling to crisp exterior—ideal for satisfying bites. Place the shaped balls onto a clean plate while you prepare the dredging station.

Step 3: Coat the Cutlets

Mix flour, sea salt, and water into a smooth batter that’s just thicker than heavy cream—this will act like edible glue for the breadcrumbs. Set your breadcrumbs on a flat plate. Dip each ball into the batter, then roll in the breadcrumbs to fully coat. For extra crunch and a more pristine finish, repeat this process for a double breadcrumb layer. Handle the balls gently to avoid cracks, ensuring a smooth, even crust forms around each cutlet.

Step 4: Fry the Cutlets

Heat vegetable oil in a deep pot to around 350°F (180°C)—use a thermometer if you have one to maintain the right heat. Fry your coated cutlets in batches, avoiding overcrowding so they cook evenly. The ideal frying time is about 2 to 3 minutes until the cutlets are a gorgeous golden brown. If they brown too fast, lower the heat slightly to prevent burning the crust while allowing the filling to warm through. Once fried, rest them on paper towels or a colander to drain any excess oil and keep the texture crisp.

How to Serve Sri Lankan Jackfruit Cutlets (Croquettes) Recipe

The image shows about fourteen yellowish-green balls arranged on a white plate placed on a white marbled surface. Each ball has a textured surface with visible small bits of black, white, and green, which give a speckled look. The balls are evenly spaced, round in shape, and look slightly moist with a soft matte finish. The focus is clear on each ball, showing a subtle mix of colors and grains within them. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These Sri Lankan Jackfruit Cutlets (Croquettes) are fantastic when garnished with a handful of fresh coriander leaves, a drizzle of tangy tamarind chutney, or a squeeze of zesty lime. The fresh herbs and bright flavors add a refreshing contrast to the savory cutlets and elevate every bite.

Side Dishes

Pair these cutlets with vibrant green sambols, such as coconut sambol or a simple cucumber salad for cool crunch. They also go wonderfully with a bowl of spicy dhal or a coconut-based curry to turn the snack into a more substantial meal.

Creative Ways to Present

For a party, arrange your cutlets on a platter surrounded by little dipping bowls of mango chutney, spicy chili sauce, or even garlic mayonnaise to offer your guests variety. You can also skewer smaller cutlets with toothpicks for bite-sized finger food that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cooked cutlets in an airtight container in the refrigerator for up to 3 days. They retain their flavor but may lose their initial crispiness, which can easily be restored upon reheating.

Freezing

These cutlets freeze beautifully. Arrange them on a baking sheet without touching and freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 2 months, making it easy to enjoy a taste of Sri Lanka anytime you crave.

Reheating

For the best texture, reheat cutlets in a hot oven or air fryer at 375°F (190°C) for 10-15 minutes to restore their crunch. Avoid microwaving if possible, as this can make the crust soggy.

FAQs

Can I use fresh jackfruit instead of canned?

Absolutely! Fresh jackfruit works brilliantly but ensure it is ripe enough to break down when cooked and dice it finely to achieve the right texture. The cooking time may vary slightly.

Are these cutlets spicy?

The heat level is moderate thanks to the green chilies and spices, but you can adjust by adding fewer chilies or removing the seeds for a milder version.

What type of oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or coconut oil to achieve golden, crispy cutlets without imparting extra flavors.

Can I bake the cutlets instead of frying?

While authentic cutlets are deep-fried, you can bake them at 400°F (200°C) for about 20 minutes, turning halfway, for a healthier alternative, though they won’t be as crispy.

How do I prevent the cutlets from falling apart while frying?

Make sure your filling is dry and firm, and the breadcrumb coating is applied smoothly in two layers. Also, maintain oil temperature to avoid soggy cutlets that disintegrate.

Final Thoughts

Trust me, once you try this Sri Lankan Jackfruit Cutlets (Croquettes) Recipe, it will become a beloved staple in your kitchen. Perfectly seasoned and wonderfully crispy, these cutlets are a delicious celebration of Sri Lankan flavors. Whether you’re introducing friends to new tastes or treating yourself to a flavorful snack, these cutlets are sure to impress and delight every time.