A tweet treat

I have been cooking up plenty of plantains this summer. Tostones, modoros, etc.

I had intended to try Piononos - a cheese filled fritter made with this versatile tropical fruit, but a giant pot of mac and cheese (the favorite of our youngest daughter who was visiting earlier this week) had depleted my supply of cheddar.

I suddenly remembered a light snack a friend's grandmother used to make when we were kids. Little bird's nests made from wispy grated plantains: Arañitas.

These are like skinny matchstick fries, but better tasting and a bit better for you than their potato-based counterparts.

Plantains have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as the common banana. Very low in fat and sodium, they are cholesterol-free and offer a good source of fiber.

Because this recipe is deep-fried, they 're higher in fat, but if you drain them well on a towel, you can cut down on that a bit.

You can't eat a plantain raw (I've tried...don't even bother), so there is going to be some added fat even if you bake them because you need to put them in a well buttered pan.

These are a fast snack for a lazy afternoon or they make a pretty side dish for a tropical meal.

Arañitas

3 or 4 large green plantains

Adobo or your own seasoning to taste (garlic salt, ground pepper, ground oregano) 

•Peel the plantains. Discard the rinds.

•Grate the fruit, using the largest blades in your manual grater. Leave the pieces as long as you possibly can.
•Season thoroughly, to taste.
•Fry in very hot oil, a few pieces at a time. It will cook quickly. Don't worry if they all get tangled together.

•Remove them when they are golden brown and put them on a towel to drain off the oil.

•Add a bit more seasoning, if you like.

Vegan.