Savory Plantain Fritters

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Daisy Martinez demonstrates how to make savory Puerto Rican plantain fritters, aka arañitas. Using a mix of sweet and green plantains with salt and pepper, she shows how easy it is to get a taste of Puerto Rico in your home.

Video Transcript

Hola. I'm Daisy Martinez for eHow.com. Guess what I'm doing today? I'm going to make some really delicious plantain fritters by way of Puerto Rico. We're going to grate three plantains, half sweet, half green, and what I'm going to do is, I'm going to make little fritters with them. And we're going to deep fry them. And the little legs from the shreds look like little legs. And so, we call these little fritters, aranitas, little spiders because of all those little legs. So, you see me peeling the plantain, the sweet plantain or the maduro, which is yellower with some black spots, is a lot easier to peel than the green ones. But the technique is very much the same. We're going to top and tail the plantain, and then we're going to run our paring knife down, and then we're going to just gently with the tip of our knife, we're going to peel back the skin. And then we're going to run our thumb down and work the skin loose. So, I have my plantain, half sweet half green, and I'm going to grate them on my box grater here. OK. So, I have my sweet plantain, my green plantain, two gloves of garlic, some salt, some fresh ground pepper, and I have some ground cumin powder, about a half a teaspoon or so. OK. And I have some oil here, some.. you could use cannola oil or vegetable oil, peanut oil, any oil that has a high smoke point. And yeah, look at that. I give it my little wooden spoon test. Let's go ahead and mix this up. This green plantain is a little drier than the sweet plantain.The sweet plantain is going to give the fritter a little more glue. We're going to go ahead and drop the fritters in by the tablespoon, right into the hot oil, just like that. You can mound it a little bit and then just drop it. So, lower the heat a little bit so that you have the outside seared and crispy, but you spent enough time to cook the inside starch on the plantain. And you could see the bubble on this is a little slower now. When the aranitas are done, you're going to feel the dumplings, the fritter feels a lot lighter. Just break one open and you can see they're completely cooked through. Can you see that? You want the crisp on the outside, we want the soft chewy interior, add great flavor from the garlic, seasoned just perfectly with enough salt and pepper. I'm Daisy Martinez, and you're watching eHow,com. And I'm getting my aranita on.

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