El Fogón de Frakie

 

Arañitas can be served as both an appetizer and a side dish. They are one of my favorite plantain-based foods, right alongside classics like tostones, platanutres, and mofongo. They are best served with Mayoketchup or Lely’s Family Sauce—the flavors pair perfectly for a truly delicious snack!.

 

Ingredients:

 

• Plantain(s)
• oil
• Tostonera

 

Methods:

 

• Prep the Plantains: Use fresh, green plantains. Peel them, then grate the entire plantain into long shreds using a box grater.
• From the «Spiders»: Grab a small handful of the shredded plantain (about the size of a golf ball). Season with a pinch of salt, then lightly press it together in your palm to form a loose mound or «nest.» Don’t mash it too flat—you want those crispy «legs» sticking out!
• Heat the Oil: Fill a heavy pan with about ½ inch of oil. Heat over medium until the oil shimmers or a wooden spoon handle creates small bubbles when dipped in.
• The Fry: Carefully place the mounds into the oil. Fry for about 3 to 5 minutes per side. Since they are shredded, they will turn golden brown and get crispy very quickly.
• Drain & Serve: Remove them once they are crunchy and golden. Place them on a paper towel to drain any excess oil and serve immediately with your garlic dipping sauce.