Haiti’s Twice-fried Breadfruit

Haiti's Twice-fried breadfruit
Image © Tchakayiti

“Haiti’s twice-fried breadfruit dish is called Veritab Peze. Chunks of breadfruit are fried, smashed then fried again for a chip that is nice and crispy on the outside, yet soft on the inside.” – Annick Megie, Tchakayiti

Breadfruit

Salt

Oil

Peel breadfruit and cut them into chunks; set aside.

Heat oil in a deep frying pan and once hot, fry the breadfruit pieces until golden brown. Avoid letting them cook fully as the cooking process will be completed when you fry them the second time.

Remove the precooked breadfruit from heat and press them using either a plantain smasher or two small plates.

Dip the pressed breadfruit in some salted water. Remove from the water, pat dry and fry the piecea a second time in the hot oil until they become crispy on the outside.

Serve immediately with salt or Haitian Pikliz (optional).

The recipe Veritab Peze (Twice-fried Breadfruit) appeared first on Tchakayiti.
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