Aranitas de Platanos (Shredded Fried Plantain "Spiders") + Guasacaca Dipping Sauce (GREAT for Kids!)
Recipe type: Snack, Side Dish
Cuisine: Pan-Latin / Ven
Serves: 12
Arañitas means “little spiders.” When you see all the spindly little “legs” that the plantain shreds form once you fry this dish, you will see why they were given such a name. Rather than adding seasoning to the fritters themselves, they are best dipped in your favorite flavorful sauce from the final chapter, “Los Esenciales.” Guasacaca is an avocado-based sauce that is similar to guacamole and can be made either chunky or blended to be smooth, depending on your preference. I like to blend it into a smooth texture. Using a large Florida-type avocado makes a lighter, smoother texture, but you can also use Hass avocados.
Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik
  • Arañitas de Plátano (Shredded Fried Plantain “Spiders”)
  • 2 green plantains, peeled and grated into large shreds
  • About ¼ cup (56 g) fat of choice for frying (avocado oil recommended)
  • Fine Himalayan salt, to taste
  • Guasacaca Dipping Sauce (Spicy Avocado Sauce)
  • ½ cup (8 g) chopped fresh cilantro
  • ½ cup (20 g) chopped fresh flat-leaf parsley
  • 6 green onions, including a few inches (cm) of the green part
  • 1 tbsp (10 g) minced garlic
  • 2 tsp (12 g) fine Himalayan salt
  • ½ tsp freshly ground black pepper
  • ½ to 1 jalapeño pepper, stemmed and seeded
  • 1 large Florida-type avocado, or 2 to 3 Hass avocados
  • Juice of 2 limes
  • ¼ cup (60 ml) extra-virgin olive oil
  • 6 ajíes dulces, or 1 large red bell pepper, stemmed and seeded
  1. Arañitas de Plátano (Shredded Fried Plantain “Spiders”)
  2. Peel the plantains by slicing off both tips with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily, you can soak the plantains in a bowl covered with water and with about 1 teaspoon (6 g) of salt for 10 to 15 minutes to loosen the skin.
  3. Use the large side of a box grater to shred the plantain. You can angle the plantain to create longer shreds, if desired. Do not use the fine grater or the texture will not be correct.
  4. In a small or medium skillet, heat your fat of choice over medium heat for 3 to 5 minutes. The deeper the level of fat in your pan, the “fluffier” your arañitas will be. Using less fat results in flatter arañitas.
  5. Divide the plantain shreds into 12 equal portions, shaping each portion into a ball between your hands and gently flattening before dropping them in the heated fat.
  6. Cook them for 3 to 4 minutes per side, or until golden and crispy. Work in batches as necessary. Transfer to a paper towel-lined plate.
  7. Sprinkle with salt to taste and serve with your favorite dipping sauce, such as the Salsa Verde Magica (page 165), Ajilimojili Sauce (page 151) or Guasacaca (page 166 in book or recipe below).
  8. AIP compliant: No adjustments necessary!
  9. Guasacaca Dipping Sauce (Spicy Avocado Sauce)
  10. In a food processor or blender, puree all the ingredients into a smooth sauce.
  11. Serve with Tostones (page 115), as a condiment with arepas (page 67 or 68), slathered on a Patacon Maracucho (page 72), or with the plantain "spiders" above.
  12. AIP compliant: Omit the black pepper and peppers for a flavorful avocado sauce.
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at