Aranitas de Plátano Verde are Puerto Rican fritters made from grated green plantains, perfect as a snack, appetizer, or side dish with mayoketchup.
Making arañitas de plátano verde is one of my all-time favorite methods out of the countless ways to cook with plátanos verdes (green plantains). There’s no end to the versatility of plantains in the kitchen. From garlic tostones (fried green plantains) and sopa de plátano (plantain soup) to empanadas de plátano (plantain empanadas) and beyond, plantains are a staple in Puerto Rican cuisine and many other Latin dishes.
Commonly known as simply, arañitas, these scrumptious crispy, golden fritters are created from grated green plantains, seasoned just right, and then fried to a perfect crunch. Their name, which means “little spiders,” reflects their delicate, lacy texture. Often enjoyed as an appetizer, side dish, or simply on their own with a tangy mayoketchup sauce. They’re sure to become a cherished addition to your culinary repertoire!
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Reasons to Love this Recipe
- Crispy Perfection: An inviting satisfying crunch with each bite of these fritters! Perfectly fried plantain exterior and a perfectly cooked interior.
- Versatile: Enjoy these as a tasty appetizer, side dish, or a standalone treat. They’re perfect for any occasion!
- Easy to Make: With just a few simple ingredients and steps, you can whip up these delicious fritters quickly.
- Flavorful Simplicity: The subtle sweetness of the green plantains combined with the right seasoning makes for a unique and mouthwatering flavor, unique to these fritters!
- Customizable: You can experiment with your favorite spices or herbs to personalize the flavor to your taste.
- Perfect with Dips: Pair these with a tangy mayoketchup sauce (Puerto Rican pink sauce) or your favorite dip for an extra layer of deliciousness.
- Authentic Taste: Savor a genuine taste of Puerto Rican cuisine with these traditional fritters, cherished both in homes and restaurants across the island.
Ingredients
- Green Plantains: For the best results, use the greenest plantains you can find to recreate this recipe at home.
- Garlic: Use garlic puree or garlic powder.
- Adobo: If you do not have Puerto Rican adobo at hand, substitute with salt or a little all purpose seasoning.
- Salt: We will be adding a little salt to elevate the flavor in these yummy arañitas.
- Vegetable Oil: Use vegetable or corn oil for frying.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Seasonings: Experiment with different spices such as paprika to tailor the flavor to your preference.
- Add-ins: Incorporate finely chopped onions, garlic, or finely chopped cilantro for added flavor.
- Dipping Sauces: In addition to mayoketchup, serve with garlic aioli for a deliciously different flavor experience.
- Baking Option: For a lighter version, bake in a preheated oven at 400°F (200°C) until golden and crispy, flipping halfway through.
Instructions
Make the Mayoketchup Sauce: In a small bowl, combine the ketchup, mayo, and garlic. Mix well with a fork and set aside until ready to use.
Step 1: Trim and discard the ends of the plantains. Score the skin lengthwise with a knife, being careful not to cut into the flesh. Gently lift the edge of the skin with your thumb or the knife, then peel it off.
Step 2: Grate each plantain, sideways or lengthwise to create long strands.
Step 3: Place the shredded plantain in a mixing bowl and add the adobo, garlic and ground pepper. Mix well to combine. Heat oil in a large skillet over medium heat.
Step 4: While the oil is heating, prepare the arañitas. Take two tablespoons of the grated plantains and press the strips together firmly using two spoons or lightly smash between your hands to form a sort of patty.
Step 5: Once oil is hot, add one arañita at a time to the skillet. Be careful not to overcrowd the skillet. Cook on one side for 3 minutes and carefully flip over with a spatula. Cook for an additional 3 minutes.
Step 6: Drain fritters on paper towels and season with a sprinkle of salt. Serve immediately with the mayoketchup sauce.
Expert Tips
- Green Plantains: Select green plantains that are green and firm.
- Grate Evenly: Ensure the plantains are grated evenly to achieve a consistent texture and even frying.
- Do Not Allow the Shredded Plantain to Sit: Do not allow the shredded plantain mixture to sit in mixing bowl for too long or the strips will start to turn a brownish black color. This dish is best when you’re ready to fry them right away.
- Maintain Oil Temperature: Keep the frying oil at the right temperature (around 350°F or 175°C) to ensure the fritters cook evenly and become golden brown.
- Avoid Overcrowding: Fry the aranitas in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
- Drain: After frying, drain the aranitas on a paper towel-lined plate to absorb excess oil and keep them crispy.
- Season to Taste: Add a sprinkle of salt after frying to enhance the flavor.
Recipe FAQs
No! Ripe plantains do not produce the desired texture or flavor. Green plantains are necessary for their firm, starchy texture, which results in a crispy, crunchy fritter. Ripe plantains are too soft and sweet, leading to a mushy consistency and altering the savory taste of this dish.
To test if the oil is ready, drop a small piece of plantain into the oil. If it sizzles and rises to the surface, the oil is hot enough. You can also use a kitchen thermometer to check that the oil is at around 350°F (175°C).
No! You must prepare the plantain mixture just before frying to ensure optimal texture and flavor. If prepared in advance, the plantain will darken and become less appealing, which affects both its appearance and taste.
Yes and no! Yes, you can bake these fritters for a lighter option. Preheat your oven to 400°F (200°C), place the fritters on a baking sheet lined with parchment paper, and bake until golden brown, flipping halfway through. However, be aware that their texture will be slightly gummy and not very “golden.”
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat, in an oven to regain some of their original crispiness.
Yes! Allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat from frozen in an oven or toaster oven to restore crispiness.
Other Plantain Recipes You Will Love
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📖 Recipe
Arañitas de Platano Verde
Equipment
- grater to grate the green plantains
Ingredients
- 2 green plantains peeled and shredded
- ½ teaspoon adobo
- 4 teaspoon garlic puree or two teaspoons garlic powder
- ¼ teaspoon ground pepper
- salt sprinkled
- 2 cups vegetable oil for frying
MayoKetchup Sauce
- 2 tablespoon mayonnaise
- 2 tablespoon ketchup
- 1 clove garlic minced or ½ teaspoon garlic powder
Instructions
MayoKetchup Sauce
- Combine the ketchup, mayo and garlic in a small bowl and mix well with a fork.Set aside until ready to use.
Shredding Plantains
- Trim and discard the ends of the plantains. Score the skin lengthwise with a knife, being careful not to cut into the flesh. Gently lift the edge of the skin with your thumb or the knife, then peel it off.
- Grate each plantain, sideways or lengthwise to create long strands.
- Place the shredded plantain in a mixing bowl and add the adobo, garlic and ground pepper. Mix well to combine.
- Heat oil in a large skillet over medium heat.
- While the oil is heating, prepare the arañitas. Take two tablespoons of grated plantain and press the strips together firmly using two spoons or lightly smash between your hands to form a sort of patty.
Frying Arañitas
- Once oil is hot, add one arañita at a time to the skillet. Be careful not to overcrowd the skillet. Cook on one side for 3 minutes and carefully flip over with a spatula. Cook for an additional 3 minutes.
- Drain fritters on paper towels and season with a sprinkle of salt. Serve immediately with the mayoketchup sauce.
Notes
Nutrition
Zoe Faso says
Can’t wait to try these. I’m Puerto Rican but as the youngest of six I, was not allowed near the stove. Thank you for sharing.
Cathy says
Absolutely! Hope you love them Zoe! I understand the feeling exactly, I wasn’t allowed by the stove if my mother was cooking unless it was “teaching” time! 🥰 Hope you truly enjoy these, don’t forget the mayoketchup too!