Go Back
tostones de pana (breadfruit)
Print Recipe

Tostones de pana

Crispy delicious tostones made from twice-fruit breadfruit
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish, Snack
Cuisine: Caribbean, Latin, Puerto Rican
Keyword: breadfruit, pana, panapen, tostones

Equipment

  • 1 tostonera optional
  • 1 frying pan

Ingredients

  • 1 breadfruit firm and green, ideally
  • neutral oil for frying
  • salt to taste

Instructions

  • Cut breadfruit in half, lengthwise.
  • Place breadfruit cut side down onto a cutting board and peel with a sharp knife.
  • Slice each breadfruit half lengthwise into four pieces.
  • Cut out the spongey center of the fruit, then cut into 1-2 inch chunks.
  • Heat oil on medium-high for several minutes. Make sure it is enough oil to cover the breadfruit chunks at least halfway.
  • Carefully add your breadfruit chunks. The oil should sizzle. Fry, turning occasionally until the chunks are lightly golden on all sides. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Let cool until slightly.
  • Using a tostonera or another flat surface, such as a the bottom of a plate, gently press and flatten each breadfruit chunk. They should flatten easily, if not, they may need to be cooked through longer.
  • Return flattened breadfruit chunks to the oil and fry until crispy and golden brown.

Notes

You can purchase a high-quality tostonera at this link (affiliate link)