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Tostones de Pana
Created by: Howcan Team
Ingredients
- 2 green plantains
- 2 cups of vegetable oil
- 1 teaspoon of salt
Instructions
- Peel the green plantains and cut them into 1-inch thick slices.
- In a large skillet, heat 2 cups of vegetable oil over medium-high heat.
- Fry the plantain slices for 2-3 minutes on each side, or until they are golden brown and tender.
- Remove the fried plantains from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Using a tostonera or the bottom of a heavy glass, flatten each fried plantain slice to about 1/4 inch thick.
- Return the flattened plantains to the hot oil and fry for an additional 2-3 minutes on each side, or until they are crispy and golden brown.
- Remove the tostones from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Sprinkle the tostones with 1 teaspoon of salt while they are still hot.
- Serve the tostones de pana hot and enjoy!
Tostones de pana, also known as breadfruit tostones, have a rich history rooted in the Caribbean and Latin America. This traditional dish originated in the tropical regions of the Caribbean, where breadfruit is abundant. The breadfruit is sliced, fried, and then smashed to create a crispy and savory snack or side dish. Renowned chefs like Jose Andres have popularized this dish, incorporating it into their menus to showcase the unique flavors of the Caribbean. Today, the best tostones de pana can be found in local eateries and food stalls across the Caribbean, where the dish is prepared with expertise and love. The key to perfect tostones de pana lies in the frying process, ensuring they are crispy on the outside and tender on the inside. This dish is a must-try for anyone looking to experience the authentic flavors of the Caribbean.
30 min
4 servings
220 calories
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