Arañitas (Crispy Plantain Nests) with Garlic Dip
Shredded green plantain fried into crunchy little nests, sprinkled with salt and served with a creamy garlic dip.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Arañitas, or little spiders, get their name from their look: long shreds of green plantain fried into lacy, crunchy nests with legs sticking out every which way. They are a classic Puerto Rican snack and side dish, crisp like a chip at the edges, a little chewy in the middle, and gone the minute they reach the table.
The plantains are shredded on the large holes of a box grater and fried in a skillet on the stove. While the oil heats, the Thermomix® TM7™ chops fresh garlic and mixes it into a creamy, peppery dip with mayonnaise, lime juice and olive oil.
Made in the Thermomix® TM7™
Arañitas (Crispy Plantain Nests) with Garlic Dip
Makes: About 16 arañitas
- Prep20 min
- Cook25 min
- Total45 min
- Serves6
Ingredients
For the garlic dip
For the arañitas
Instructions
- Place the garlic in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides of the bowl with the spatula.
- Add the mayonnaise, lime juice, olive oil, pepper and salt and mix 10 sec/speed 3. Transfer the dip to a small bowl and refrigerate it while you make the arañitas.
- Cut the ends off the plantains, make 2 or 3 lengthwise cuts through the peel and pry it off with your thumb. Green plantain sap stains, so oil your hands lightly or wear gloves.
- Shred the plantains on the large holes of a box grater, holding each one lengthwise so you get long strands. Toss the shreds with the salt and garlic powder.
- In a large skillet on the stove, heat 2 cm (3/4 in) of oil to 175°C (350°F).
- Drop small handfuls of shreds (about 2 tbsp, 30 g each) into the oil and flatten each one gently with a fork into a nest about 7 cm (3 in) wide. Fry 4 or 5 at a time, 2 to 3 minutes per side, until golden and crisp.
- Drain on paper towels, sprinkle with flaky salt while hot and serve right away with the garlic dip.
Tips
- Shred the plantains right before frying, because the shreds darken as they sit. Keep them in a loose pile, not packed, so the nests stay lacy.
- If a nest starts to fall apart in the oil, press it a little more firmly with the fork during the first 30 seconds. The plantain starch glues the strands together as it cooks.
- The dip keeps 4 days in the fridge in a closed jar. It is also good with tostones, yuca fries and grilled chicken.
- Arañitas are best fresh. To re-crisp leftovers, bake them on a sheet pan in the oven at 200°C (400°F) for 5 minutes.
