Little Spiders Fried Shredded Plantains Recipes

ARANITAS (SHREDDED GREEN PLANTAIN PATTIES)

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
• Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

LITTLE SPIDERS (FRIED SHREDDED PLANTAINS)

Steps:

• 1. To peel the plantains start bu slicing off both ends. Cut a lengthwise slit through the plantain, cutting only as deep as the peel. Then insert the edge of the knife closest to the handle into the slit and lift way the peel. The peel may come off in sections. Use your knife to scrape away any remnants of peel from the plantain.
• 2. Coarsely grate the plantains using the grater attachment on your food processor or a hand grater.
• 3. Place the grated plantain in a bowl of salted water and soak for 10 minutes.
• 4. Meanwhile, mince the garlic cloves.
• 5. Drain the grated plantain and dry with paper towels.
• 6. Mix the grated plantain with the garlic and add salt & pepper to taste. You can omit the salt and/or sprinkle it on after they are cooked.
• 7. Heat oil in a frying pan over medium heat and add the grated plantains by scooping spoonfuls into the fryer.
• 8. Fry the plantains for about 5 minutes until golden and drain on paper towels.
• 9. To make the optional dipping sauce: mix the ketchup & mayonnaise together and serve with the little spiders.

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
• Once they are cool enough to handle , peel.
• Puree the peeled potatoes in the large bowl of a food processor until very smooth.
• Add the rest of the ingredients and blend well.
• Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
• Prepare the topping while the casserole is baking.
• Peel the plantain and run them through the grater attachment on the food processor.
• Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
• Heat the canola oil in a skillet until it is hot but not smoking.
• Drop plantain mixture by tablespoons into hot oil.
• Fry about three minutes on each side. (reduce heat if they start to over brown).
• Remove to paper towel lined platter to cool.
• Once cool, crumble the plantain.
• Combine the coconut with the plantain.
• Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.