Tostones de Panapen

Fill a large pot with water and bring to a boil over high heat. Add salt to the water.

Peel the breadfruit by cutting off the skin and removing the fibrous inner layer with a sharp knife. Cut the peeled breadfruit into ¼-inch thick rounds, discarding the central core.

Add the breadfruit slices to the boiling salted water and cook until fork-tender but still firm, about 10-12 minutes. The slices should not be soft or falling apart.

Remove the breadfruit slices with a slotted spoon and place them on paper towels to drain and cool for 2-3 minutes.

Heat about ½ inch of canola oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.

Working in batches to avoid crowding, fry the breadfruit slices 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.

While still warm, place each fried slice between two sheets of plastic wrap or in a tostonera (traditional flattening tool). Press firmly to flatten the slice to about ⅛-inch thick.

Reheat the oil to shimmering and fry the flattened breadfruit slices again, 1-2 minutes per side, until crispy and golden brown.

Transfer the second batch of fried tostones to a paper towel-lined plate and season immediately with salt and pepper to taste. Serve hot.