Aranitas (Puerto Rican green plantain fritters) with Creamy Salsa Sauce and Guacamole

DSC_0007The following recipes makes 4 sides/appetizers; multiply as needed
I made this as part of today’s brunch without realizing that my son and husband consider them a Puerto Rican delicacy!

Aranitas (vegan, gluten free)
1 large green plantain
canola oil for frying
sea salt to taste

Preheat a small pot with 1 1/2 inches of canola oil over high heat. Peel green plantain (slice through the skin on the “seams” and with fingers separate and pull to remove. Some will peel easily but others come off in small tedious chunks). Shred plantain using the small section of a grater into a bowl.  To test the readiness of the oil place a single strand of the plantain in the pot. If it sizzles and rises to the top immediately it is hot enough. Using two tablespoons grab and squeeze together the shredded plantain and place into the hot oil. Fry just a few at a time, don’t crowd them, so that they fry hot and fast. Remove with a slotted spoon or two forks and place on a plate lined with paper towels to absorb the excess oil. Repeat until done and sprinkle with salt as desired.

Creamy Salsa Sauce (vegetarian, dairy free) AKA “Chimichanga Sauce” in our family
1/2 cup mayonnaise (homemade) *you can also use plain yogurt or sour cream
2-4 Tablespoons salsa (or more to taste

Combine ingredients in a small bowl. Taste and adjust the amount of salsa as desired or make a spicy and a mild batch to suit the diners.

Guacamole
2 ripe avocados (usually the skin turns dark and the fruit will be tender when gently pressed; leave out at room temperature until ready to use)
juice of 1 lime
1/4 teaspoon sea salt
pinch fresh ground black pepper
dash ground cumin
4 Tablespoons fresh cilantro; chopped
2 small tomatoes; minced
1/4-1/2 red bell pepper; minced
2 Tablespoon minced onion or scallion
1 clove garlic; crushed
(1 jalepeno; minced or dash cayenne pepper)

DSC_0121
Cube the avocados; cut the avocado in half lengthwise, remove the pit, cut the interior lengthwise and across in the skin and scoop out with a spoon. Place avocado and remaining ingredients in a medium sized bowl, mix and serve. Guacamole is best made just before eating. I usually prep all ingredients except the avocado and do those just before serving.

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