Tostones de Pana (Breadfruit Chips)
1 breadfruit, peeled, cored, cut in 2 inch long and 1/4 inch to 1/2 inch thick slices
salt or Homemade Dry Adobo Seasoning to taste
garlic powder, to taste
oil, for frying
Fry breadfruit slices until tender on the inside and golden on both sides.
Remove from oil and lightly smash using a press (tortilla press, plantain press, or bottom
of a plate if no press is available)
Working quickly but carefully, return to oil.
Fry until crispy and light golden brown.
Place on paper towel lined plate to soak excess oil.
Sprinkle with salt and garlic powder.
Puerto Rican Recipes
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