Island Bites: Tostones & Arañitas (Fried Plantain Spiders)

Plantains are a staple in Caribbean cuisine, part of our African heritage. Starchier than a banana, plantains are usually eaten cooked, either ripe or unripe. Tostones and arañitas are two of the multiple ways Puerto Ricans use unripe ones.

To peel a plantain, cut off both ends and slit the skin lengthwise two or three times. With the help of a paring knife, remove the skin.

*Be sure plantains are room temperature. Cold plantains are harder to peel.

Tostones (also known as patacones in some Latin countries) are crispy twice-fried plantain.

In Spanish, the word arañitas mean little spiders. The recipe got the name because the shredded crispy plantain resembles the legs of a spider.

Ingredients

• 2 unripe plantains, peeled
• 1/2 tsp salt
• 1/2 garlic powder (optional)
• oil for frying

Instructions

1. Shred the plantains with a coarse grater.
2. Add salt and garlic powder and mix well.
3. Heat 2 inches of oil over medium-high.
4. Using your hands or a spoon, form clumps of the plantain mixture and gently slide into the hot oil.
5. Fry until golden brown, about 3 or 4 minutes per side.
6. Remove, drain and sprinkle with salt.

You could dip tostones and arañitas in any of these Puerto Rican choices.

• Mayoketchup - Mix 1/4 cup of mayonnaise, 2 tablespoons of ketchup and (optional) 1 grated garlic clove or 1/2 tsp garlic powder.
• Mojo de ajo - Sauté 4 smashed garlic cloves in 1/2 cup olive oil. Blend the olive oil, garlic, salt and pepper.