Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 150 grams of rice flour, 50 grams of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of fine sea salt, 0.5 teaspoon of ground turmeric, 1 teaspoon of ground coriander, and 2 tablespoons of toasted desiccated coconut.

2. 2

   Gradually whisk in 100 ml of thick coconut milk and approximately 70 ml of water until a smooth, thick batter forms; ensure there are no lumps and the consistency coats the back of a spoon.

3. 3

   Gently fold 500 grams of deseeded and shredded or finely diced fresh ripe jackfruit into the prepared batter until all the jackfruit pieces are evenly coated.

4. 4

   Heat 1 liter of vegetable oil in a deep pot or wok over medium-high heat until it reaches approximately 175°C (350°F).

5. 5

   Carefully drop spoonfuls of the jackfruit batter into the hot oil, ensuring not to overcrowd the pot, and deep-fry for 3-4 minutes until golden brown and crispy, turning occasionally to ensure even cooking.

6. 6

   Remove the crispy spiced jackfruit fritters from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

7. 7

   Serve the hot Crispy Spiced Jackfruit Fritters immediately as a delightful snack or dessert.