Jackfruit is an exotic produce popularly found in South India. If you haven’t heard of this fruit before, you sure must be wondering what in the world is that and how does it look like? Unfortunately, I do not have a picture of the whole jackfruit to share but will surely post it here when I do. It is extremely delicious, sweet and chewy. I have known of 2 varieties: One variety has a harder flesh with crunchiness. The other variety is very soft, stringy, juicy and slips easily through your fingers as you hold them. One can just swallow without biting.
I grew up in my native with these 2 varieties of Jackfruit trees in my granny’s yard. We rarely ate the softer jackfruits during those days. We used to just sit down for lunch with a big jackfruit and eat it until we became full. My granny and mom are experts in cutting open a Jackfruit and it is a laborious one as it gets very messy because of its sticky white fluid that oozes of its core. To cut it, a traditional Mangalorean Implement called ”Adalo” in Konkani, which is a small stool that is attached to a sickle at one narrow end, is commonly used to cut big fruits or vegetables that would be usually hard to cut with a hand held knife.
I prepared Jackfruit Fritters (also called as Ponsache Gariyo in Konkani) from rice grains, a traditional way my mom used to make during the season of jackfruits. Also, make sure to check out my previous post on Banana fritters in case you haven’t which can be prepared using flour. Jackfruit fritters are brown and crispy on the outside. The inside is yellow and soft, full of fruity sweet flavor. You can double the ingredients for more fritters.
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 15 – 20
Raw rice and dosa rice (Surai) – 1/4 cup (mixed together in equal proportion)
Jackfruit – 280 g / 10 bulbs
Cardamom pod – 1, seeds to be used
Grated Coconut – 2 tbsp
Jaggery cubes/Palm sugar – 50g, powdered (for sweetness as required)
Pinch of Salt
Vegetable oil for deep frying
1. Soak the raw rice and dosa rice mixed together covered in water for 2 hours.
2.Remove the seeds from the jackfruit bulbs.
Place the jaggery cubes in a zip lock bag and pound them to fine powder.
3. Combine the rice, jackfruit, cardamom seeds and puree in a blender until smooth.
4. Transfer the puree to a mixing bowl. Add coconut, jaggery, salt and mix until well combined.
2. Heat oil in wok on medium heat. To test if the oil is hot enough, drop a pinch of batter. If it bubbles around then its hot enough.
Now, drop in a tablespoon of batter. Cook several at a time, but do not overcrowd the wok or the temperature of the oil will be lowered. Flip the them after it turns slightly brown until it turns golden brown let it cook. Lower the heat and drain on kitchen paper.