How To Make Tostones de Pana (Breadfruit) | Dining Traveler Cooking Series

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a lower-calorie option while potatoes are more cost-effective.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a healthier alternative with similar creaminess.

Cut the bottom part of the breadfruit and then cut the top part just a little bit to start peeling the sides.

Peel the breadfruit completely.

Cut the breadfruit into quarters and remove the soft spongy part with a pairing knife.

Cut the breadfruit into large pieces suitable for frying and place them in a bowl of salted water.

Dry the breadfruit pieces with a towel after soaking.

Prepare a plate with paper towels to drain the fried breadfruit.

Heat oil in a deep skillet until it reaches 350°F, using a thermometer to check the temperature.

Fry the breadfruit pieces for 4 to 5 minutes until they feel crispy on the outside.

Remove the fried breadfruit and place them on the plate with paper towels to cool for a few minutes.

Use a tortilla press or a heavy surface to flatten the fried breadfruit pieces.

Return the flattened breadfruit to the hot oil and fry again for 3 to 4 minutes until crispy.

Remove the tostones from the frying pan and place them on a plate with a towel to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary