Venezuelan Cuisine: Fried Plaintain Slices (Tajadas)

The last element in the Pabellon Criollo dish is the Fried Plaintain Slices. Plaintain is generally used for cooking. Unripe plaintain is starchy and not suitable to be eaten raw. Plantain also has a firmer texture than sweet banana. That’s why they are usually steam, boil or fry before eaten.

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When buying plantain, you want to pick those with brownish skin for a more ripe plantain which tends to be sweeter.

Ingredients

  • 3 plantains, peel and cut into long slices
  • Mozzarella cheese, grated
  • oil for frying

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Source: Maria

Prep time: 5 minutes;  Cook time: 10 minutes;  Serve 4 to 6

Instructions

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Simply fry the plantain with a couple tablespoons of oil until both sides are golden brown. Serve plantain with grated mozzarella cheese.

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This will complete the series for the Venezuelan national dish, Pabellon Criollo con Barandas. Maria, thank you for sharing with us.

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  1. I ruv plantains as well. Funny thing is I don’t like bananas much.

  2. Ahhh just caramelize brown sugar in the oil and mix it with fried plantain and you have a popular Filipino street food banana-que. Yum!

  3. A Colombian student made us something like this, called Patacones. He fried 1 -1/2″ inch slices of plantain for a few minutes, then flattened them on the cut side to about 1/4″ inch thick. After flattening, he fried again until golden. He put them on a paper towel to absorb some fat. Very good!

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