Crispy Fried 'Ulu Wedges
Crispy Fried 'Ulu Wedges
Rated 5 stars by 5 users
Category
Side
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
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.
Author:Hawaiʻi ʻUlu Cooperative
Ingredients
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12oz mature ‘ulu (peeled, cored, and steamed)
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Oil for frying
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Salt, to taste
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8 fl oz ketchup
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2 fl oz sambal oelek
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1½ tbsp minced garlic
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Zest of 1 lime
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Sea salt, to taste
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8 fl oz mayo
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2 fl oz malt vinegar
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1½ tbsp minced garlic
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Sea salt, to taste
Spicy Ketchup
Malt Vinegar Aioli
Directions
Defrost ‘ulu by steaming for 15 minutes.
Cut Defrosted ‘ulu 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.
Recipe Video
Recipe Note
Looking for an ʻulu chips recipe? Try Baked 'Ulu Chips. Serve either dish with our ʻUlu Veggie Burger.
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.