Sweet plantains & egg fry. The best plantains for this maduros recipe are the ones that have very black skins and tender flesh. Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. To peel the plantains, cut off ends and discard.

Perfect side dish for any entrée. To peel the plantains, cut off ends and discard. Download Sweet plantains stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. You can have Sweet plantains & egg fry using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sweet plantains & egg fry

1. You need 4 of large yellow ripen plantains.
2. You need of Salt.
3. Prepare of Sugar.
4. It's of Eggs.
5. It's of Adobo.
6. It's of Oil.

Tried and true sweet plantain recipe. After looking at tons of" how to cook plantain" videos and fried & baked plantains recipes, I really learned a lot about this amazing fruit. As plantains ripen their color changes from green to yellow to black and their flavor becomes sweeter. For this recipe, choose very ripe plantains or ones with almost black skin and flesh that yields easily.

Sweet plantains & egg fry step by step

1. Slice each plantain into half inch slice diagonal.
2. Fry both sides about 3 1/2 mins then flip between until black or brown keep in mind just because it’s black is not burn it’s actually very yummy yellow inside ! Once done sprinkle sugar.
3. Cracking eggs on the pan & pop the yolk add salt and adobo sprinkled across & once fry flip it over and fry 1 minute will be done ✅.

It features plantains, a Spanish fruit similar to bananas (with less sugar). A wide variety of sweet plantain options are available to you, such as variety, color, and type. Sweet fried plantains, or plátanos maduros in Spanish, are a staple of Latin American cuisine, and are found in a few West African dishes as well. These chewy, slightly caramelized disks pair well with. Plantains are one of my favorite starches, especially ripe ones.