Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, fried ripe plantain with pear, egg and mayonnaise. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Fried Ripe Plantain with Pear, Egg and Mayonnaise is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Fried Ripe Plantain with Pear, Egg and Mayonnaise is something which I’ve loved my entire life. They’re fine and they look wonderful.
Fried ripe plantains have a crispy, caramelized texture and irresistibly sweet taste. It's a ubiquitous Caribbean dish that is served with almost every meal Plantains are a member of the banana family. Unlike a banana, plantains are starchy and need to be cooked before eating. Easy recipe for fried ripe plantains or platanos maduros fritos.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook fried ripe plantain with pear, egg and mayonnaise using 2 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fried Ripe Plantain with Pear, Egg and Mayonnaise:
- Take 1 . Ripe Plantain. 2. Avocado Pear. 3. Egg. 4. Mayonnaise
- Get 5 . Groundnut oil. 6. Salt
A great alternative for this popular Caribbean and African side. Baked plantain with a side side serving of a sweet and creamy dip made vegan and paleo friendly courtesy of the cashew nuts. Perfectly cooked plantains require ripe fruit. Perfectly cooked plantains require ripe fruit.
Instructions to make Fried Ripe Plantain with Pear, Egg and Mayonnaise:
- Boil the Egg, soak in cold water, peel and slice.
- Wash, peel, dice and add salt to the plantain
- Heat the groundnut oil and fry the ripe plantain
- Wash the avocado pear, cut open and dice to your desired size.
- Place all in a plate, add the mayonnaise and mix together. Serve as a light dinner
Perfectly cooked plantains require ripe fruit. Perfectly cooked plantains require ripe fruit. If these starchy cooking bananas stand until they have plenty of black spots and are moderately soft, they'll fry up nice and sweet and caramelize outside as they brown. Just wondering if anyone had any tricks of the trade to use them up. I've searched around a bit, and all I've found is "Plantain Moi Moi" using unripe plantain flour and crayfish, which neither I have.
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