Crispy Fried 'Ulu Wedges
Jul 27, 2020
Crispy Fried ʻUlu Wedges
4
15 minutes
25 minutes
Side, Snack
A big mahalo to Chef Dan at Magic’s Beach Grill for this great spin on the classic potato wedge! A great way to share the love of breadfruit with everyone.
Ingredients
12oz mature ʻulu (peeled, cored, and steamed)
Oil for frying
Salt, to taste
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8 fl oz ketchup
2 fl oz sambal oelek
1½ tbsp minced garlic
Zest of 1 lime
Sea salt, to taste
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8 fl oz mayo
2 fl oz malt vinegar
1½ tbsp minced garlic
Sea salt, to taste
Directions
Defrost ʻulu by steaming for 15 minutes.
Cut Defrosted ʻulu into 1” wedges.
Steam wedges until about 5-7 minutes.
In a small bowl mix together spicy ketchup.
In a separate bowl, mix together malt vinegar aioli.
In a large pot, heat canola oil to 350℉, cook wedges until crisp and brown, about 2-3 minutes.
Let cool on paper towels to help absorb excess oil.
Add salt to taste and serve with spicy ketchup and aioli dipping sauces.
1 comment
This was my favorite savory snack utilizing ‘Ulu. I personally recommend taking the ‘Ulu out of the freezer the night before to thaw out overnight. This is a very easy dish to make and great for the kiddos, grandma and grandpa too. Cutting the ‘Ulu into about 1’ wedges are the best or sometimes even a little smaller if you like it crispy. Next you just throw it into the frying pan with your cooking oil, but make sure your pan and oil is hot once it starts to bubble a little and throw your ‘Ulu wedges inside to cook. These wedges cook very fast, but are also dependent on the size you cut the wedges. Next take them out and absorb the excess oil and put sea salt on and you’re ready to enjoy. Another alternative dipping sauce option is Ranch dressing.