3 Green Plantains
3 cloves Garlic
¼ cup Olive Oil
Sea Salt
Coconut Oil


First, mince the garlic and combine it with the olive oil. Let sit for one hour.
Peel the green plantains. This is much more difficult than a banana and you will want to use a knife to
get started. Cut the top and bottom off each plantain, then run a knife down one edge. Get your fingers
under the edge and peel. Once you get the peel off, soak each plantain for 30 minutes in a sea salt and
cold water bath. Add enough sea salt so that the plantains are floating.
After 30 minutes, remove the plantains from the water, dry slightly with a paper towel, and grate them
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 (about 350 degrees Fahrenheit) in a large enough
pan to fry a few arañitas 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 else they won’t cook properly. Fry until they turn a golden brown, which 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.
Tip The green plantains must be green. Not a little yellow, not brown, and definitely not black. Green.
Very, very green.
Tip Serve with our Guacamole!
Serves 12 to 15
This recipe is Vegan