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.
When buying plantain, you want to pick those with brownish skin for a more ripe plantain which tends to be sweeter.
- 3 plantains, peel and cut into long slices
- Mozzarella cheese, grated
- oil for frying
Prep time: 5 minutes; Cook time: 10 minutes; Serve 4 to 6
Simply fry the plantain with a couple tablespoons of oil until both sides are golden brown. Serve plantain with grated mozzarella cheese.
This will complete the series for the Venezuelan national dish, Pabellon Criollo con Barandas. Maria, thank you for sharing with us.