Upgrade your snacks by making this delicious and easy to make Puerto Rican snack.
Set a TimerFor the mayo-ketchup, mix the mayonnaise, ketchup, and garlic powder together in a small bowl. Taste and adjust seasoning with kosher salt and black pepper to your liking. Set aside.
To shallow fry the arañitas, in a large frying pan over medium heat, add enough canola oil to come about one inch up the sides, and allow to heat up. Meanwhile, in a medium mixing bowl stir together the grated plantain and the adobo seasoning. Depending on how green the plantains are, they may be a little sticky while forming the fritters, so I tend to spray my hands with a little non-stick cooking spray or wear gloves just in case things get a little messy.
Taking a small handful of the grated plantain , form it into a ball and with enough pressure, squeeze the grated plantain until some of it sticks out in between your fingers. These are going to be the “legs” of the arañitas. Repeat the process with the rest of the plantain mixture. Once the oil is heated and ready, fry the arañitas until they’re golden brown and crispy, about 5 to 8 minutes, turning over with a spatula or large slotted spoon as needed. Remove from the oil to a paper towel-lined plate to drain and sprinkle them with kosher salt.
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