| Main ingredient: Plantain. Vegan. |
When I visited Puerto Rico years ago, everyone fell for mofongo, but I fell harder for ‘aranitas’. These crunchy fritters mean “little spiders” in English. Our fellow islanders sure know how to work their way around the banana’s cousin. Serve the classic way with a mixture of half mayonnaise and half tomato ketchup (or some sort of vegan version) otherwise, a garlicky cilantro mojo sauce is fun as well. All you need is a good old fashioned box grater and frying pan.
- 3 green plantains, peeled
- 2 garlic cloves
- Salt and pepper, to taste
- 1 cup vegetable oil for frying
- Grate plantains on the side with the largest holes, add to a bowl with garlic and salt and pepper to taste.
- Use a tablespoon and place the plantain in your hands and squeeze to form a ball that sticks together, repeat with the rest.
- Add aranitas to hot oil and fry until golden brown.
- Drain on paper towels and serve immediately.
JuicyChef’s Caribbean Harvest Recipes
A market’s fresh produce is the primary source of inspiration for many cooks worldwide. Outside of supporting small farmers, produce tends to be fresher and more affordable. Perfect for those of us who are watching our wallets these days. Budget ingredients often transform into elegant and beautiful dishes. Beyond our fantastic traditional cuisine, JuicyChef’s Caribbean Harvest Recipes give a fresh look at Caribbean produce and stimulate ideas of other possibilities for the bounty we have been blessed with.