Side Dish: United States – Puerto Rico – Aranitas (Little Spiders)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 4 medium green plantains (plátanos verdes), approx. 2 lb (900 g) peeled weight
- 2 cloves garlic, minced
- 1 small yellow onion, finely minced (about 3 oz / 85 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 2 tbsp (8 g) fresh cilantro or culantro, chopped (optional)
- 4 cups (960 ml) vegetable oil (or lard) for frying
- Lime wedges for serving (optional)

Instructions

Short Description:
Crispy shredded green plantain fritters, fried into lacy nests that resemble little spiders—an iconic Puerto Rican side made from plátanos verdes.

Regional Notes:
This Puerto Rican version uses shredded green plantains (plátanos verdes) prepared and fried into small, crisp "nests" — a local technique and presentation distinct from other Latin American plantain fritters that may use mashed plantain or batter. Simple seasoning and the fine shredding are characteristic of the island's aranitas.

1. Peel the green plantains: cut off the ends, make a shallow lengthwise slit through the skin, and remove the peel. Grate the plantains on the large holes of a box grater or use a food processor with a shredding disc to create thin shreds.
2. Transfer the shredded plantain to a large bowl. Add the minced garlic, minced onion, and 1 tsp (6 g) salt. Toss to combine evenly. If the shreds are very wet, press them lightly in a clean kitchen towel or several layers of paper towel to remove excess moisture—do not over-dry.
3. Heat the oil in a wide, heavy-bottomed skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Use enough oil that the aranitas will float slightly while frying (about 1/2–3/4 inch / 1–2 cm depth).
4. Form the aranitas: scoop about 2 tbsp (30 g) of the shredded mixture and shape loosely into a nest or small patty with your fingers so shreds remain open like legs. Do not compact too tightly.
5. Fry in batches, careful not to overcrowd the pan. Gently slide each aranita into the hot oil and fry until deep golden and crisp on the bottom, about 2–3 minutes. Flip and fry the other side until equally crisp, another 2–3 minutes.
6. Transfer cooked aranitas to a paper-towel-lined rack or plate to drain. While still hot, season lightly with additional salt to taste.
7. Repeat with remaining mixture, keeping finished aranitas warm in a low oven (200°F / 95°C) if desired. Sprinkle with chopped cilantro or culantro if using and serve immediately with lime wedges as an accompaniment.