This authentic Sri Lankan recipe for jackfruit cutlets brings back memories of home. The combination of young jackfruit, spices, and crispy bread crumbs creates a delightful snack or appetizer. Serve it with tomato sauce or chili mayo for an extra kick, and garnish with fried curry leaves for a traditional touch.
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Mix the mashed jackfruit, boiled potatoes, chopped onions, green chili, curry powder, and salt in a bowl until well combined.
Shape the mixture into small cutlets.
Coat each cutlet with bread crumbs.
Heat oil in a pan and deep fry the cutlets until they are crispy and golden brown.
Serve hot with tomato sauce or chili mayo. Garnish with fried curry leaves for an authentic touch.
Ensure the jackfruit and potatoes are well mashed to help the cutlets hold their shape.
For extra flavor, you can add a pinch of turmeric or garam masala to the mixture.
Use fresh bread crumbs for a crispier texture.
Can I use canned jackfruit for this recipe?
Yes, you can use canned young jackfruit. Just make sure to drain and rinse it thoroughly before cooking.
Can these cutlets be baked instead of fried?
Yes, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.
Can I make these cutlets ahead of time?
Yes, you can prepare the cutlets and refrigerate them for up to 24 hours before frying or baking.
What can I use as a substitute for bread crumbs?
You can use crushed cornflakes, panko, or even semolina as a substitute for bread crumbs.
Are these cutlets gluten-free?
No, they are not gluten-free due to the use of bread crumbs and white flour. You can use gluten-free bread crumbs and flour as substitutes.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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