Little Spiders Fried Shredded Plantains Recipes

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ARANITAS (SHREDDED GREEN PLANTAIN PATTIES)



Aranitas (Shredded Green Plantain Patties) image

Another quick and fun way of preparing green plantains, aranitas (little spiders) come out really crunchy and look so pretty on the plate. Remember to season them as soon as they come out of the oil. Traditionally served with mayo-ketchup (1:1 ratio blend of mayonnaise and ketchup with fresh pressed garlic or garlic powder to taste).

Provided by LatinaCook

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 3

3 cups canola oil for frying
2 green plantains, peeled and shredded
2 teaspoons garlic salt

Steps:

  • Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
  • Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 28.8 g, Fat 16.8 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 909.7 mg, Sugar 13.4 g

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING



Sweet Potato Bake With Shredded Plantain and Coconut Topping image

This was created for Ready, Set, Cook 2006. The sweet potato bake is jazzed up by the topping of the shredded plantain. The fried shredded plantain is known as aranitas. In spanish this means, "little spiders." The little plantain threads are sticking out in all directions, thereby creating the "spidery" look.

Provided by tara portee

Categories     Yam/Sweet Potato

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 large sweet potatoes
2 eggs
1/3 cup melted butter
1/2 cup sour cream
1/2 cup sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon pepper
2 green plantains
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
1 cup flaked coconut
1 cup canola oil

Steps:

  • Preheat oven to 400 degrees.
  • Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
  • Once they are cool enough to handle , peel.
  • Puree the peeled potatoes in the large bowl of a food processor until very smooth.
  • Add the rest of the ingredients and blend well.
  • Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
  • Prepare the topping while the casserole is baking.
  • Peel the plantain and run them through the grater attachment on the food processor.
  • Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
  • Heat the canola oil in a skillet until it is hot but not smoking.
  • Drop plantain mixture by tablespoons into hot oil.
  • Fry about three minutes on each side. (reduce heat if they start to over brown).
  • Remove to paper towel lined platter to cool.
  • Once cool, crumble the plantain.
  • Combine the coconut with the plantain.
  • Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

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