Jackfruit fritters with spiced condensed milk
- Side
- 4
- 45 minutes plus overnight infusing time
These crispy jackfruit fritters from Ramael Scully are served with - wait for it - condensed milk. An unexpected but delicious dip, when spiced with citrus, mace, nutmeg and vanilla it’s a great partner for jackfruit. It’s important to use yellow jackfruit for this dish, and not the green kind often available in tins.
Ingredients
Metric
Imperial
Spiced condensed milk
- 200g of whole milk
- 300g of condensed milk
- 1/4 tsp grated nutmeg
- 2 blades of mace
- 1 vanilla pod, seeds scraped out
- 1 orange, skin peeled
- 30g of caster sugar
- 1 egg yolk
- 2 tbsp of spiced rum
Gluten-free tempura batter
- 160g of corn starch
- 100g of rice flour
- 20g of tapioca flour
- 6g of xanthan gum
- 10g of MSG (monosodium glutamate) powder
- 560g of sparkling water, or up to 600g, cold
Jackfruit fritter
- 1l vegetable oil
- 120g of plain flour
- 400g of frozen jackfruit pulp
- zest of 1 lime, for garnish
Method
For the spiced condensed milk, infuse all the ingredients overnight except the egg yolk, sugar and rum
- 200g of whole milk
- 300g of condensed milk
- 1/4 tsp grated nutmeg
- 2 blades of mace
- 1 vanilla pod, seeds scraped out
- 1 orange, skin peeled
The next day, whisk together the sugar and egg yolk in a small bowl
- 30g of caster sugar
- 1 egg yolk
Strain all of the spices out of the infused milk mixture
Whisk the egg yolks and sugar into the strained, spiced milk mixture
Add the mixture to a saucepan and cook on a low heat for about 6–8 minutes or until it thickens enough to coat the back of a spatula. Take care to stir the mixture constantly to make sure the custard doesn’t catch and burn on the bottom of the pan
Remove the custard from the heat, transfer it to a small bowl and let it cool down slightly, then whisk in the rum and store in the fridge until ready to serve
- 2 tbsp of spiced rum
To make the tempura batter, first whisk together all the ingredients – the batter shouldn’t be too thick or too thin – and then chill the batter for at least 15 minutes, and keep chilled until ready to use
- 160g of corn starch
- 100g of rice flour
- 20g of tapioca flour
- 6g of xanthan gum
- 10g of MSG (monosodium glutamate) powder
- 560g of sparkling water, or up to 600g, cold
Heat up enough oil to deep-fry the jackfruit in a small wok or pan to 180°C
- 1l vegetable oil
If using frozen jackfruit, make sure that it's fully defrosted, then carefully pat dry the jackfruit pieces
Lightly pat the jackfruit pieces in flour, then dip the jackfruit pieces in batter
- 120g of plain flour
- 400g of frozen jackfruit pulp
Shake off any excess then gently add each piece to the oil and fry the jackfruit pieces until golden brown, about 1–2 minutes. Deep-fry the jackfruit in batches, taking care not to overcrowd the pan
Drain the jackfruit on paper towels and let them cool slightly. Serve hot with grated lime zest on top and spiced condensed milk on the side as a dipping sauce
- zest of 1 lime, for garnish
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