Breadfruit Puffs


Breadfruit Puffs

Submitted by Chef Mireille


  • 2 lbs Breadfruit 1 breadfruit
  • 1/4 cup milk
  • 1 egg
  • 1/2 onion grated
  • 1 Scotch Bonnet Pepper (Habanero) finely chopped
  • 1/4 cup parsley finely chopped
  • 1/2 tsp salt
  • 1 pinch nutmet
  • 1/4 tspn black pepper
  • 1 1/2 cups breadcrumbs for coating


  • Quarter the breadfruit
  • Cook breadfruit in boiling water until fork tender, about 30-40 minutes
  • As soon as it is cool enough to handle, remove the skin with a knife and core the breadfruit
  • Mash the breadfruit.  It is important to do this when the breadfruit is still hot. Once cooled, it won't mash
  • Whisk egg and milk together in a small bowl
  • Add to breadfruit mix with your hands, so that if there are still large chunks of breadfruit, you can crush it with your fingers
  • Add onion, Scotch bonnet, chives, parsley, salt, nutmeg and pepper. Mix to combine
  • Using approximately 1 1/2 tablespoons for each Breadfruit Puff, roll into balls and toss in the breadcrumbs. (I use the Italian seasoned flavored breadcrumbs)
  • In a large skillet, heat enough oil for deep frying.  Once the oil is hot, fry the balls, until golden brown on all sides
  • Drain on paper towels
  • Serve with hot sauce


Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!