Do you love fried plantains? Big fan of tostones?
Then you're going to LOVE arañitas!
These fried green plantain fritters with garlic mojo are TO DIE FOR. Seriously. You make them, and they're there one minute... and gone the next. My awesome new friend @Chronosphere shared this recipe with me as a prime example of just one of the many amazing dishes made in Puerto Rico, where his family is from. I give him my sincerest thanks for opening my eyes to these crispy, crunchy, easy-to-make marvels of Latin Caribbean cuisine!
All photos are from this excellent recipe by Cook and Be Merry :)
Arañitas (Green Plantain Fritters)
Makes about 15 fritters. Difficulty: Easy.
Recipe adapted from Cook and Be Merry
What You'll Need
FOR THE FRITTERS:
2 green plantains, shredded (about 2 ½ cups)
3 cloves garlic, minced (1 tablespoon)
Salt and pepper to taste
Canola oil for frying
FOR THE GARLIC MOJO:
1/2 head garlic cloves, peeled, crushed, finely chopped
1 cup diced onion
1 ½ tablespoons minced cilantro
Juice of ½ lemon
Juice ½ lime
½ cup olive oil, warmed
Salt to taste
1. Start with the greenest, hardest plantains you can find. They'll be hard as a rock – that's fine. Trim off ends, and slice through the skin 2-3 times lengthwise. Peel, then slice off any discolored spots.
2. Use a grater to coarsely shred plantains. You should have about 2 ½ cups. Place the grated plantain in a bowl of salted water; let soak for 10 minutes.
3. While plantains are soaking, make the garlic mojo. Warm up olive oil in a pan or in a microwavable container. It shouldn't be hot enough to burn you; just warm.
4. Place garlic, onion, cilantro, lemon juice, and lime juice in food processor or blender. Process until finely chopped. Add warm olive oil, and continue to blend until it reaches a sauce-y consistency. Add salt to taste. The mojo is ready! Now back to the plantains.
5. Drain shredded plantains through a colander, and blot dry with paper towels. Remove as much moisture as possible.
6. In a mixing bowl, combine shredded plantain with minced garlic and season with salt and pepper to taste.
7. Cover the bottom of a large skillet with canola oil, to a depth of about ¼-inch. Heat over a medium flame. Use a soup spoon and the palm of your hand to form rounded fritters and gently slide into the oil. Repeat until pan is full of fritters about 1 inch apart.
8. Fry until golden, or about 2-3 minutes per side. Drain on paper towels. Serve with Mojo de Ajo for dipping. Yum!
Note: Mojo will keep, chilled and airtight, for 4 days.
And of course, the final question – who's cooking up a batch of these tonight?? :D