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Tostones de Pana recipe

Tostones de Pana

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Ingredients
  

For Tostones de Pana

  • 1 whole breadfruit (pana)
  • Vegetable or canola oil for frying
  • Sea salt or garlic salt

For Mojito Caribeño (Dipping Sauce)

  • 2 large culantro leaves (or cilantro), finely chopped
  • 2 garlic cloves
  • 1 tsp yellow onion, finely chopped
  • 1 tsp green pepper, finely chopped
  • 1 tsp vinegar
  • Pinch of ground cumin and dried oregano
  • 4 tbsp tomato sauce
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp lemon juice
  • Salt and pepper to taste

Instructions
 

Preparing the Tostones

  • Peel the breadfruit: Start by cutting off both ends for stability. Hold it upright and use a sharp knife to peel downwards.
  • Slice and core: Cut the breadfruit into quarters and remove the soft center. Slice into 1-inch pieces.
  • Fry the breadfruit: Heat vegetable oil in a deep frying pan. Fry the slices for 2–3 minutes on each side until golden. Remove and let cool.
  • Smash the tostones: Use a tostonera (or tortilla press) to flatten each fried slice.
  • Fry again: Return the flattened tostones to the hot oil and fry for another 4–5 minutes until crispy.
  • Season: Sprinkle with sea salt or garlic salt and set aside on a paper towel to drain excess oil.

Making Mojito Caribeño

  • In a mortar and pestle, mash garlic with salt.
  • Add finely chopped culantro, onion, and green pepper. Mash until combined.
  • Mix in cumin, oregano, vinegar, tomato sauce, olive oil, and lemon juice. Stir well to create a zesty sauce.