This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Mofongo
Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce
Green Banana Fries
Jamaican Plantain Tarts
Fried Plantains
more »
Top Related Articles
Vegetarian Cuisine
9 Irresistible Smoothie Recipes
Tofu Tips
Healthy Cooking: Spring Edition
Cuisine of Texas
Greek Cuisine
Mandarin Oranges
Apricots
Cobblers and Crisps
Pears
Related Collections
Puerto Rican Recipes
Bananas
Caribbean
Vegan
Fruit

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Aranitas (Shredded Green Plantain Patties)

By: LatinaCook

"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)."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.

Footnotes

Editor's Notes
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.