Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 500 grams of canned young green jackfruit thoroughly and shred it finely, squeezing out any excess liquid.

2. 2

   Boil 300 grams of potatoes until tender, then mash them smoothly and let them cool slightly.

3. 3

   In a large bowl, combine the shredded jackfruit, 300 grams of mashed potatoes, 1 finely diced medium onion, 2 tablespoons of chopped fresh dill, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.

4. 4

   Add 0.5 cup of all-purpose flour to the jackfruit mixture and mix until just incorporated, then form the mixture into 8-10 oval-shaped cutlets, each weighing approximately 70-80 grams.

5. 5

   Prepare a dredging station with 1 cup of all-purpose flour in one shallow dish, a mixture of 0.5 cup water and 2 tablespoons of all-purpose flour in a second dish, and 1.5 cups of breadcrumbs in a third dish.

6. 6

   Dredge each formed cutlet in the plain all-purpose flour, then briefly dip into the flour-water mixture, and finally coat evenly with the breadcrumbs, gently pressing to adhere.

7. 7

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

8. 8

   Carefully place 2-3 cutlets into the hot oil and deep-fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides, then remove with a slotted spoon and drain on a wire rack lined with paper towels before serving immediately with 0.5 cup of sour cream on the side.