Crunchy Mexican plantain fritters: Aranitas

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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