Breadfruit tostones: From Puerto Rico to the Dominican Republic, tostones are a perennialpopular side dish. Blogger Madelyn of Karma Free Cooking puts her own spin on the traditional recipe by using breadfruit instead of plantains in her recipe, as well as frying them only once instead of the usual twice. Try the recipebelow--it's easy and only contains four ingredients. If you're feeling adventurous, try Madelyn's tuno antipasto and top your tostones with it. Bien provecho!
Makes 4 servings.
2 garlic cloves
canola oil for frying
Kosher salt to taste
1. Cut the breadfruit in half; then cut the halves into wedges. Peel it and remove the spongy part and seeds.
2. Wash the wedges thoroughly under running water to remove any "mancha," or stickiness.
3. Cut the wedges into smaller pieces and fry them in canola oil under medium heat until they're just golden on the outside.
4. Flatten the breadfruits, using a tostonera.
5. Sprinkle with garlic and salt to taste and enjoy right away or put in the freezer to enjoy at a later date.
Recipe provided by Karma Free Cooking