Cuisine  |  See all recipes with fruit side-dishes

Crunchy Mexican plantain fritters: Aranitas by Karen Hursh Graber © 2012

These crunchy plantain fritters, or "little Mexican spiders," made with shredded green plantains, remind me of a crispy version of hash brown potatoes or potato latkes. Be sure to use unripe plantains, or the fritters will be soggy instead of crispy.


  • Vegetable oil for frying
  • 2 cloves garlic
  • Pinch of salt
  • 2 green plantains, peeled and shredded on the large holes of a box grater
  • Salt and pepper for seasoning

Heat 2 inches of oil in a heavy skillet to 350°F.

While the oil is heating, crush the garlic and add enough salt to form a paste. Combine the garlic paste and grated plantains in a bowl.

Form the shredded plantains into patties, using about 2 tablespoons for each patty. Fry the patties for 5 minutes on each side, or until golden and crispy.

Drain on paper towels and season with a sprinkle of salt and pepper. Serves 4.


Link to source article
El platano macho: The plantain is the banana's big brother



Published or Updated on: July 16, 2012 by Karen Hursh Graber © 2012
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

Her Cookbook

All Tags