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.
El platano macho: The plantain is the banana’s big brother