Aranitas translates to "little spiders," and that's exactly what these crispy beds of grated then fried green plantains resemble.
- Yield: Makes 36 to 40
Source: Martha Stewart Living, September 1998
- 3 deep-green plantains
- 1 cup peanut oil
- Coarse salt for sprinking
Heat oven to 200 degrees. Peel plantains; discard skins; discard skins. Using the largest holes on a box grater, grate the plantains in a large bowl.
Scoop 1 tablespoon grated plantain into the palm of your hand. Make a tight fist, forming a 1 inch-diameter ball; place on a baking sheet. Repeat with grated plantains.
Heat 3 tablespoons oil in a large skillet set over a medium-high heat. Working in batches, place alls in oil, without crowding. Using a metal spatula, press down to flatten balls. Cook until golden brown on bottoms, about 2 minutes. Turn over; cook other sides until golden brown, about 2 minutes. Transfer to paper towels to drain. Sprinkle with salt, and return to baking sheet; keep in warm oven. Repeat with the remaining balls.