{"id":41,"date":"2018-03-09T06:00:37","date_gmt":"2018-03-09T11:00:37","guid":{"rendered":"https:\/\/enrilemoine.com\/en\/2016\/10\/03\/fried-plantain-slices-pickled-onion\/"},"modified":"2018-03-24T10:33:36","modified_gmt":"2018-03-24T14:33:36","slug":"fried-plantain-slices-pickled-onion","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2018\/03\/09\/fried-plantain-slices-pickled-onion\/","title":{"rendered":"Fried Plantain Slices with Pickled Onion"},"content":{"rendered":"
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Fried plantain slices with pickled onion.<\/span>\u00a0<\/span><\/p>\n

\"Fried<\/a>I’ve said it before and I’ll say it again:\u00a0pickled onions<\/a>\u00a0are 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 Garc\u00eda<\/a>‘s book New Taco Classics<\/em>.<\/span><\/p>\n<\/div>\n

\"plantain<\/a>Ever since I tried this combination, I never fail to pair any plantains that I fry with with pickled onion<\/a>.<\/span>\"Fried<\/a>They’re best served during a Venezuelan brunch, sharing the table with\u00a0arepas, black beans, and perico.<\/span>\"Fried<\/a>They also give a nice touch to the classic pabell\u00f3n criollo<\/em> (shredded beef, black beans, white rice, and fried plantain slices).<\/span>\"Fried<\/a>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!<\/span>\"Fried<\/a><\/div>\n
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