Fried plantain slices with pickled onion.
I’ve said it before and I’ll say it again: pickled onions are among the most versatile ingredients in my kitchen. That being said, I admit I never would have thought to pair them with fried plantains had I not read about the recipe in chef Lorena García‘s book New Taco Classics.
Ever since I tried this combination, I never fail to pair any plantains that I fry with with pickled onion.
They’re best served during a Venezuelan brunch, sharing the table with arepas, black beans, and perico.
They also give a nice touch to the classic pabellón criollo (shredded beef, black beans, white rice, and fried plantain slices).
As a fried plantain die-hard, I often find myself eating an entire plantain, cut in slices, fried in coconut oil, and paired with pickled onions for dinner. What can I say, it’s addicting!
Fried Plantain Slices with Pickled Onion
Servings: 4
Ingredients
- 2 plantains
- 4 tablespoons of coconut oil
- ½ cup of pickled onion
Instructions
- Peel the plantains and cut them in two and then slice lengthwise.
- Melt the coconut oil in a pan over medium heat.
- Fry the plantain slices until golden brown on both sides.
- Drain the fried plantain slice on absorbent paper towels.
- Serve and top them with pickled onion.
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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