Fried Papaya Recipes

FRIED PAPAYA

Fried Papaya image

This is an African inspired recipe by chef Keith Famie. This batter could also work for firm bananas. Not exactly a healthy dessert, but it is a treat. Enjoy!

Provided by LifeIsGood

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

vegetable oil, for frying
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup sugar
1 cup cake flour
salt, a pinch
1 tablespoon sugar
1/2 cup whole milk
1 tablespoon unsalted butter, melted
2 egg whites
2 ripe papayas, peeled, seeded and cut into chunks
1 1/2 teaspoons ground cardamom
vanilla ice cream, for serving

Steps:

Fill a saucepan 2 inches deep with vegetable oil and heat to 350 degrees F.
Dusting Mixture:.
Combine the cinnamon, cardamom and sugar and set aside.
Batter:.
Combine the flour, salt and sugar in a bowl. In a separate bowl, whisk together the milk and melted butter. Combine the wet and dry ingredients with a whisk to form a smooth batter. If the batter is too thick, add a little more milk.
In another mixing bowl, whisk the egg whites to form stiff peaks. Fold the whipped egg whites into the batter. Be careful to not overmix the batter and deflate the whites.
Pawpaw:.
Season the papaya chunks with the cardamom. Dip each chunk of papaya into the batter and then deep fry in the vegetable oil, a few pieces at a time, until crisp and golden. Put the fried pawpaws on paper towels to drain. Dust them with the cinnamon sugar mix immediately.
Serve the fried pawpaw chunks with vanilla ice cream.

ISAAN PAPAYA SALAD WITH FRIED PORK BELLY

Isaan Papaya Salad with Fried Pork Belly image

This is the style of papaya salad we make at home on our family rice farm in Isaan in northeastern Thailand. It's different from the Bangkok ''big city'' version: It's funkier and more pungent from the addition of fermented fish sauce and salted crab. Traditionally, the salad is eaten with grilled or fried meat. Here we pair it with pork belly; the crunch and tang of the salad cuts the heaviness of the pork and balances out the dish.

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 to 10 fresh Thai bird chiles, depending on taste
2 cloves garlic
1 teaspoon palm sugar
1/2 cup halved grape tomatoes
3 tablespoons fermented fish sauce
1 tablespoon fish sauce
2 tablespoons tamarind juice
2 slices lime
2 cups shredded young green papaya
1/4 cup shredded carrot
1/4 cup salted crab
1/4 cup fish sauce
1 teaspoon sugar
2 teaspoons ground black pepper
1 1/4 pounds pork belly, cut crossways into 1/2-inch-thick slices
2 1/2 cups tempura flour
Canola oil, for frying

Steps:

For the som tom (papaya salad): Combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together.) Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently.
For the fried pork belly: Combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate.
Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes.
Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.

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