Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fried ripe plantain with pear, egg and mayonnaise. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Fried Ripe Plantain with Pear, Egg and Mayonnaise is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Fried Ripe Plantain with Pear, Egg and Mayonnaise is something that I’ve loved my whole life.
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 recipe, we have to first prepare a few ingredients. You can have fried ripe plantain with pear, egg and mayonnaise using 2 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fried Ripe Plantain with Pear, Egg and Mayonnaise:
- Prepare 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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