Aranitas translates to "little spiders," and that's exactly what these crispy beds of grated then fried green plantains resemble.

Martha Stewart Living, September 1998


Recipe Summary

Makes 36 to 40


Ingredient Checklist


Instructions Checklist
  • 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.