Description
These Sri Lankan Jackfruit Cutlets are crispy, golden croquettes filled with a spiced mixture of tender jackfruit and mashed potatoes. Perfect as a savory snack or appetizer, they combine aromatic Sri Lankan spices with a crunchy breadcrumb coating for an irresistible bite.
Ingredients
Filling
- 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)
Breading
- 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)
Frying
- Vegetable oil (for frying, enough for deep frying)
Instructions
- Boil the potatoes: Bring a large pot of water to a boil. Cook the potatoes until soft, then remove, peel, and weigh out 150-200 g for the recipe.
- Prepare the jackfruit: Drain and rinse the canned jackfruit pieces. Slice them lengthwise and then crosswise to chop into smaller pieces.
- Dice aromatics: Finely dice the onion, mince the garlic and ginger, and finely chop the de-seeded green chilies.
- Cook the spices and aromatics: Heat 1-2 tbsp of neutral oil or coconut oil in a medium non-stick pan over medium heat. Add mustard seeds and stir until they start to pop. Quickly add onion, garlic, and ginger, sautéing until onions soften but garlic and ginger do not burn.
- Add chilies and spices: Stir in the green chili, turmeric, ground fennel, black pepper, Sri Lankan curry powder, and salt, mixing for a few seconds to release flavors.
- Cook the jackfruit: Add the chopped jackfruit to the pan and cook it until tender and the mixture becomes slightly dry, about 5-10 minutes depending on pan and heat.
- Add potatoes: Mix in the boiled potatoes and cook until excess moisture evaporates. Stir and mash slightly to create a lumpy, dry mashed potato texture.
- Cool the mixture: Let the filling mixture cool uncovered, stirring occasionally, ensuring it is fully dry. Adjust salt to taste.
- Form cutlets: Once cooled, roll portions of the mixture into balls about 1½ inches in diameter. Set aside on a plate.
- Prepare flour batter: In a bowl, combine flour, sea salt, and enough water to make a smooth batter slightly thicker than heavy cream. Set aside.
- Coat cutlets: Place breadcrumbs on a plate. Dip each cutlet first in the flour batter, then roll in breadcrumbs evenly. Repeat this flour and breadcrumb coating to form two layers, ensuring no cracks.
- Heat oil for frying: In a large pot, heat vegetable oil to about 350°F (180°C), ensuring there is at least 3 inches of oil for deep frying.
- Fry the cutlets: Fry cutlets in batches without overcrowding until golden brown, about 2-3 minutes each. Adjust heat if frying too quickly or too slowly.
- Drain excess oil: Remove cutlets with a slotted spoon and place on paper towels in a colander to drain excess oil.
- Serve: Serve the cutlets warm while crispy as a delicious appetizer or snack.
Notes
- Ensure the jackfruit filling is dry enough before forming cutlets to avoid soggy coating.
- Adjust chili quantity according to desired heat level.
- The double coating with flour batter and breadcrumbs creates a sturdier crust that holds well during frying.
- Use neutral oil or coconut oil for authentic flavor and high smoke point.
- Do not overcrowd the frying pot to maintain oil temperature and crispiness.
- Leftover cutlets can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Frying
- Cuisine: Sri Lankan
