I had been waiting for the rains to work on my plants. These past few days I was rather busy repotting my alocasias and anthuriums, and planting bahanda, a herb that we use in our cuisine. Which is why blogging took a backseat these past few days. And throughout, jamun juice has been a regular feature in my kitchen. There are just a handful left on the tree now but we’ve had our fill this year.
During the monsoon season, both sweet and savoury fritters are relished thoroughly. With the rain bringing down the temperature somewhat, it doesn’t seem like a punishment to actually fry sweet somethings:) in hot oil. This is also the time of the year when jackfruits ripen. I used some of the flesh today to make these fritters. Ripe jackfruit has a strong and sweet smell. I love it!
|The flesh blitzed to a pulp|
20 ‘bulbs’ of ripe jackfruit, seeds removed. This yielded one cup
3 heaped tbs all-purpose flour
A quarter tsp baking powder
Sugar to taste
1 heaped tsp milk powder
Pinch of cardamom powder
Pinch of salt
Oil to fry
Blitz the jackfruit flesh to a pulp. Transfer to a bowl and add the rest of the ingredients. Mix well. Heat enough oil in the pan to fry the fritters. When the oil turns hot reduce the flame or else the fritters will brown easily but the inside portion will remain half-done. Take a teaspoon of the batter and drop it in the oil. Fry 6-7 at one time. Turn over so that the other side also turns a golden brown. Remove with a slotted spoon and transfer to a plate lined with absorbent paper. Repeat with the rest of the batter till the last bit is used up. This batter produced 16 fritters.
I had added about 3 teaspoons of sugar when I blitzed the flesh. Adding the cream of milk (the thick layer after boiling milk) is another good option. These fritters were delicious, crunchy on the outside and soft inside with just the right amount of sweetness. These go really well as a tea time snack.