Arañitas are a popular Puerto Rican dish made from grated green plantains, seasoned, and then fried to crispy perfection. The word “arañitas” means “little spiders” in Spanish, which describes their appearance — shredded plantains are gathered and fried until they form a crispy, golden-brown shape reminiscent of a spider’s legs. They are commonly seasoned with garlic, salt, and sometimes a hint of pepper or other spices, giving them a savory and mildly sweet flavor that highlights the natural taste of the plantain.
This dish is often served as an appetizer, snack, or side, especially with meals that include meats, seafood, or rice. Arañitas pair well with dipping sauces like garlic or mayo-ketchup (a blend of mayonnaise and ketchup with spices), which add a creamy and tangy contrast to the crispy texture of the fried plantain.
Arañitas are easy to make, versatile, and beloved for their unique texture and taste. They showcase the versatility of the plantain, a staple ingredient in Puerto Rican and broader Caribbean cuisine, and are a perfect example of how local ingredients are transformed into flavorful, comforting dishes that celebrate Puerto Rico’s culinary heritage.
Arañitas
Ingredients
- 3 green plantains
- 2 teaspoons crushed garlic or powder
- salt and pepper to taste
- oil for frying
Instructions
- Cut off each end of the plantain, run the knife along the entire outside curve making sure you cut into the thickness of the peel.
- Peel the plantain and cut in half.
- Heat the vegetable oil in a frying pan on medium high.
- Shred the bananas, place them in a bowl of garlic salted water and let them soak in the flavor of the garlic.
- Drain the shredded bananas through a pasta colander and then place on a paper towel to drain the excess water.
- Fry the shredded bananas in 1 tbsp. clumps for 4-5 minutes or until it turns bright yellow. Turn with tongs (not thongs sweetie). DO NOT OVER FRY or they will burn.
- Drain on paper towels and add salt or more garlic salt to taste.
