Today is such a fantastic day! The sun is out, we biked out to Metro Diner for a great breakfast of Steak and Poached Eggs and maybe later, we’ll take our dog Chance to the beach for a little swim. Well, a swim for him, its too cold for us for sure! Just in love with this time of year, when it starts getting warmer! We have a fun Oscar Party tomorrow at Sun Ray Cinema too, so looking forward to that!
And now, the moment you’ve all been waiting for…Angel’s Arañitas recipe! This recipe is so simple, you won’t believe it! Really Simple and delicious. That’s one of the things that I really enjoy about Puerto Rican food.
3 Green Plaintains*
For the Dip:
3 Garlic Cloves
¼ cup Olive Oil
*NOTE: They MUST be green. Not a little yellow, not brown, definitely NOT black. Green. Very Very Green.
First, mince the garlic and combine it with the olive oil. You want this to sit for at least 1 hour.
Peel the green plantains. This is much more difficult than a banana and you will want to use a knife to get you started. Once you get the peel off, soak the plantain for 30 minutes in a sea salt and cold water bath. Add enough sea salt so that the plantains are floating.
Then remove them from the water, dry slightly with a paper towel and grate the plantains into shreds. Season the plantain shreds with sea salt, then form handful-sized flattened “pancakes” with the green plantain mixture.
Heat about 2″ of coconut oil over medium-high heat (~350 degrees Fahrenheit) in a large enough pan to fry a few at the same time. Do a test with a piece of plantain – it should sizzle when dropped into the oil. You will want to drop one layer of arañitas into the pan – don’t overcrowd and don’t overlap or they won’t cook properly. Fry until golden, should be about 4-5 minutes on each side. Once golden, remove from the oil and set on a paper towel-lined plate to drain.
Sprinkle with sea salt and chopped cilantro (if you’d like) and serve warm with the garlic and olive oil dip.