Photo: Plantain Fritters (Aranitas) Recipe
Ingredients
- Vegetable oil, for frying
- 4 garlic cloves
- Pinch kosher salt, plus more for seasoning
- 3 green plantains, peeled and grated on the large holes of a box grater
- Freshly ground black pepper
- 1/4 cup freshly chopped cilantro leaves
Directions
Heat 2-inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat. Line a plate with paper towels and set aside.
While the oil warms, place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle a pinch of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.
Place the grated plantains, garlic paste, and pepper in a large bowl and mix until combined. Using 2 tablespoons scoop out some of the mixture and press it flat with the back of the other spoon. Gently slide it in the hot oil, adding enough balls to fill the pan without overcrowding it. Fry until golden, for 4 to 5 minutes on each side (if the fritters get dark too quickly, lower the temperature of the oil). Using a slotted spoon or frying spider, transfer the aranitas to the paper towel-lined plate to drain. Sprinkle with some more salt and the cilantro and serve warm.
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By melissa_8041356
Port Orange, FL
on March 22, 2012
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These were simply amazing!!! They weren't very difficult to make either. We will be having them more often.
By susanathill
on October 14, 2010
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I tried this recipe for the first time two years ago for a halloween party. I added a little more seasoning instead of just salt, I used Badia Complete Seasoning. This was a big hit. Everytime there is a get together, my friends always request this snack. Good way to get the kids to eat plaintain as well. If they come out yellow or soggy, maybe the plaintain were not green enough.
By lilygirl812
Chicago
on March 09, 2010
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Unfortunately I think my rating might have more to do with what I did on my end vs. Ingrid's recipe. My aranitas turned out soggy! Whether this is due to my oil not being hot enough or my fritters being too large, I don't know. The "spider leg" ends were crispy and good but the middle was not. I followed the recipe using two tablespoons and the result was a tablespoon shaped fritter that ended up being rather thicker than the ones pictured on the website. Perhaps the culprit for my soggy spiders.
Some were tinier and not as soggy, but even those tasted a little bland to me. I dipped them in some salsa and that livened them up a bit.
Disappointed with my result because I love Ingrid and her Latin recipes!
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