Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Aranitas By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 36 to 40 Aranitas translates to "little spiders," and that's exactly what these crispy beds of grated then fried green plantains resemble. Ingredients 3 deep-green plantains 1 cup peanut oil Coarse salt for sprinking Directions 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. Print