Description
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.
Scale
Ingredients
- 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
Instructions
- 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.
Notes
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
- Method: Frying
- Cuisine: Puerto Rican
Keywords: Double Fried Breadfruit, breadfruit, tostones, tostones de pana