The double fried breadfruit is an excellent side dish that is usually served with your favorite meat or fish. We fried the chunks of breadfruit twice. The first frying is to cook the breadfruit and the second frying is to create a crunchy exterior with a sweet and tender interior. Because this fruit has a high starch content, it is served like a potato. The breadfruit, however, does not lack in nutrients. It contains high levels of potassium, protein, fiber and beta-carotene. In addition, the breadfruit is gluten-free, low in fat and has plenty of omegas.
In the Puerto Rican culture, boiling the breadfruit is the most common cooking method but we definitely enjoy our Double Fried Breadfruit (Tostones de Panapén) for another savory side dish with a crunchy texture. Click on the link on How to Boil Breadfruit!
What is a Breadfruit!
The breadfruit is usually oval in shape and 6 to 8 inches long. The skin color is light green with an irregular polygon pattern. However, when the fruit ripens, it will have some red brown areas. The flesh is white and starchy. It has a unique aromatic fragrance. The breadfruit originated in the South Pacific and is cultivated in the Caribbean, South America, Southeast Asia and the Pacific Islands. The official Spanish term for Breadfruit is Panapén. However, we tend to use the shorter version – Panas – when referring to the breadfruit.
How to Cut the Breadfruit!
Cut the breadfruit in half lengthwise.
Cut each half into four equal wedges lengthwise. The breadfruit should yield 8 wedges.
How to Peel the Breadfruit !
Remove approximately ½ inch to 1 inch of flesh from the top of each wedge.
Peel each wedge by inserting a knife between skin and flesh.
The breadfruit has been cut and peeled into 8 breadfruit wedges.
The Most Important Cut!
Now we cut each wedge into 1 inch to 1½ inch chunks.
Let’s Prepare the Garlic-Salt Water Mixture!
In a bowl, add 2 cups of water, 1 tablespoon garlic powder and 1½ lite salt or according to taste. Stir until well blended. Add the breadfruit chunks and soak in the garlic-salt water mixture for 5 to 10 minutes.
We are Ready for the First Frying of Breadfruit Chunks!
In a skillet, heat oil to 365°F. Fry the breadfruit chunks on one side until they turn a golden color.
Carefully turn the breadfruit chunks to the other side and fry them until they become fork tender and golden yellow. This takes approximately 5 to 10 minutes.
Remove the breadfruit chunks from the skillet and place them on a plate lined with paper towels to absorb the excess oil.
Time to Flatten the Breadfruit Chunks!
You will need our famous wooden press known as “tostonera” to flatten the breadfruit chunks. If you don’t own a tostonera, you can place the cooked breadfruit chunks between a folded parchment paper or wax paper and flatten with a plate.
Place a piece of the breadfruit on the bottom section of the Tostonera.
Close the lid of the Tostonera and gently press down on the chunk of breadfruit to flatten.
Open the lid and the breadfruit should be flattened. Remove and place on a plate. Repeat this process for the remaining cooked breadfruit chunks.
We just finished flattening the cooked breadfruit chunks with the tostonera. Depending on the size of the breadfruit, a breadfruit will yield 24 to 32 tostones.
We are Ready for the Second Frying!
Reheat the oil to 365°F. Fry the flattened breadfruit chunks until they are crispy on both sides. This takes approximately 5 to 7 minutes.
Remove from skillet and place on a plate lined with paper towels to absorb the excess oil.
Serve warm and enjoy your Double Fried Breadfruit accompanied with your favorite meat or fish. You can also prepare this dish as an appetizer.
Click on the button below to watch my YouTube video on How to Double Fried Breadfruit!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
A tropical starchy fruit that is double fried to create a crunchy exterior with a sweet soft interior to enjoy with your favorite meat or fish.
- 1 ripe breadfruit, peeled and cut into 8 wedges
- 1 cup canola oil for frying
Garlic-Salt Water Mixture:
- 1½ teaspoon salt, (low sodium) or to taste
- 1 tablespoon garlic powder or to taste
- 2 to 4 cups of water
- Remove ½ inch to 1 inch of flesh on top of each wedge.
- Cut each wedge into 1-inch to 1½-inch chunks.
- Add salt, garlic powder and water into a bowl. Stir well.
- Soak the breadfruit chunks for 5 to 10 minutes.
- Heat oil in a skillet to 365°F.
- Fry the breadfruit chunks on both sides until they become fork tender and golden yellow.
- Place on a paper towel to absorb the excess oil.
- Flatten the pieces of breadfruit in a wooden press known as “tostonera.”
- Reheat oil and fry the flattened breadfruit chunks until both sides are golden brown.
- Remove from skillet and place on a plate lined with paper towels to absorb the excess oil.
- Serve warm as an appetizer or side dish with your favorite meat or fish.
If you do not own a tostonera, you can place a piece of cooked breadfruit between folded parchment paper or wax paper and flatten with a plate.
- Category: Side Dish and Appetizers
- Cuisine: Puerto Rican
Keywords: Double Fried Breadfruit