Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young jackfruit thoroughly, then shred it into small pieces using two forks.

2. 2

   Grate 2 medium potatoes and 1 small onion, then squeeze out excess moisture from the grated mixture using a clean kitchen towel.

3. 3

   In a large bowl, combine the shredded jackfruit, grated potato and onion mixture, 0.5 cup of all-purpose flour, 1 tablespoon of chopped fresh marjoram, 2 tablespoons of chopped fresh dill, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing until well combined.

4. 4

   Heat 0.75 cup of vegetable oil in a large frying pan over medium-high heat until shimmering.

5. 5

   Drop tablespoonfuls of the jackfruit mixture into the hot oil, flattening them slightly to form small fritters, and do not overcrowd the pan.

6. 6

   Flash-fry the fritters for 2-3 minutes on each side until they are golden brown and crispy, then transfer them to a paper towel-lined plate to drain excess oil.

7. 7

   Repeat the frying process with the remaining mixture until all fritters are cooked, adding more oil if needed.