Tostones – twice fried green plantains is something I make and eat regularly. It is a favourite to have anytime of the day. They can be eaten on their own, with salsas – fresh or cooked and be served as the starch with roasts and grilled proteins, even stews.
A couple of years ago I found out that one can make tostones with breadfruit too; I did not need to be convinced twice. Since then, whenever breadfruit is in season, I make breadfruit tostones, giving the green plantains a rest. Unlike the plantain tostones, which are best eaten hot, the breadfruit tostones stay soft even after they have cooled. Honestly, they are exceptionally good. Try it and tell me what you think.
You will need a heavy bottomed pan or something with which you can flatten the breadfruit after the first stage of frying.
Here’s what you’ll need and how to make it.
- 1 breadfruit, peeled, cored and cut into 2 – 3 inch chunks
- Oil for panfrying
- Salt (freshly ground black pepper is optional)
- Add oil to a shallow frying pan, it should come up about 1 inch in the pan. Place over medium heat until hot – the surface of the oil should shimmer.
- Working in batches, fry the breadfruit until golden and the outside firm. Transfer to a cutting board or work surface and use a heavy pan or anything that is heavy with a flat surface and press down on the hot fried breadfruit to crush it. Repeat until all the breadfruit is smashed.
- Again, working in batches fry in the same heated pan with oil until golden and crisp on the outside.
- Drain on paper towels, seasoning immediately with salt (and black pepper if using).
- Whatever you like to have as a condiment with French Fries, they will work with these tostones – ketchup, mustard, mayo, and hot sauce.