Arañitas de Platano Verde

5 from 2 votes

Aranitas de Plátano Verde are Puerto Rican fritters made from grated green plantains, perfect as a snack, appetizer, or side dish with mayoketchup.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: Puerto Rican

Servings: Aranitas

Calories: 252kcal

Author: Catherine Arena

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

Recipe Notes:

Green Plantains: This recipe calls for green plantains. Using ripened 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.

Best Made when Ready to Eat: 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.

Baking: 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 may be slightly gummy and not very "golden."

Nutrition