Arañitas “little spiders” de Yuca
For this Lunes Latino we have a recipe that I can’t believe I just discovered as an adult. It is a recipe that despite being popular in certain areas of the Dominican Republic, where I grew up, I never tried it until a recent trip back home. When I confronted mami asking why she had denied me the pleasure of enjoying this golden treat as a child, she simply replied: “of course mi amor I made it for you, I just made it a bit differently!” … yeah right! Please, don’t be fooled by her sweet motherly words. Let me explain in detail, as I don’t think her version of this treat was “just a bit different”.
These treats I am raving about are called arañitas de yuca, which literally translate to yuca little spiders. They are called that way, as the strings of the grated yuca get fried on a free form and the result is a small yuca fritter, oval and/or round in shape with strings coming out resembling little spider legs. By grating the yuca on the thickest side of the grater you get a crispier, less doughy fritter, and this is what my mom held back from me (sorry for the drama, but I was so mad). What my mom cooked for us growing up, is called arepitas de yuca and they are a fritter that is cooked with the exact same ingredients and follow almost the exact same process as the little spiders fritters, except that the yuca is grated with the smallest side of the grater. This small difference in the cooking process, makes for a more cakey center with no room for the crispy arañita legs which are the highlight of this treat and to me, makes for a big difference in texture and eating experience.
Now that you know there are two ways of grating and frying yuca let me also bring a new variance to the mix. You can make arañitas of plantain too. Yes, this is also completely new to me, which makes me wonder what type of expert am I, certainly doubting myself now as I have never had arañitas made of plantains either. Apparently they are very popular in Puerto Rico. My blogger friend Madelyn from Karma Free Cooking shares her take on Plantain Little Spiders. Check out her recipe and blog as the arañitas are made with almost no oil, something I should definitely try too.
Even though I was deprived of having this as a little girl, I won’t hold the recipe from you, instead I very much encourage you to try this recipe.
You start by peeling the yuca and grating it using the thickest side of the grater.
Add eggs, salt a pinch of sugar and anise seeds and mix well.
With a spoon drop freely small portions in very hot oil.
You can have it as a side dish to add crunch to a meal or as a snack treat like I did here dipped in a cilantro mayo sauce.
Unlike my mom (which, joking aside, I adore) I did introduce the arañitas to my daughter “Little L” and she loved them.
Ingredients
1 pound yuca
1 egg
½ tablespoon salt
1 teaspoon sugar
1 teaspoon anise seed
Directions
Grate the yuca on the thickest side of the grater (see images above)
Mix the grated yuca with all other ingredients.
Using a spoon drop about 2 inch wide and ½ inch thick portions of the mix in very hot oil (see images above)
Once it starts getting golden, turn so that the other side gets cooked and crispy as well.
Remove and let the yuca fritters rest on a paper towel before serving so that the excess oil is drained.
This appeared in my Blog Lovin feed, and I immediately thought, “God is good!” This looks absolutely delicious!
Thanks Miss Foodie Fab! God is good indeed. My blog is all about positive thoughts, good eats and also I have Latin Mondays so i hope you come again. I am heading to your blog now to check it out. I already love the name! Thanks again and try these out!
Is there a recipe for the cilantro dipping sauce? These look delicious!
I dont have a recipe but literally all I did was take mayo and cilantro and blended on a food processor. I would say 1 cup of mayo and 1/4 to 1/2 cup of cilantro, blend it well and if you want to add garlic or lime that would make it taste super too!
Thanks! That’s kind of what I thought – I make something like this with olive oil instead of mayo for more of a sauce – I hadn’t thought about a dip!
OMG. These ‘arañitas’ have me drooling! I will make them as soon as I can stop at the supermarket to get some yuca and extra eggs. I think 2 lbs should be enough to sate my craving, and I’m not sharing! ;-D
Kelly yes, these are soo simple, just grate the yuca, the eggs are mainly to hold the strings together but you dont need to form a dough, once the yuca gets fried all will bind together and it will be crunchy and delish.
These look absolutely delicious! Although… me and fried foods don’t have a good track record. My dad taught me how to make pasteles and the next time I tried to make them myself, I nearly burnt down our apartment! Best I stick with things I can bake.
hahahaha thats funny! yes please dont burn down the building. I am the same way but contrary to you I am bad at burning things in the oven. I am so famous for burning bread under the broiler.
Thanks for sharing
These look so delicious!! I love yuca everything!!!
Yuca is so versatile! I love it too. More yuca recipes to come.
These look absolutely delicious! The photo of your daughter is SO precious, too!!
Thanks! they not only look good they are divine! crunchy, salty, unusual, perfect!
Ooh, the cilantro mayo is a great pair, especially if it’s a little spicy. We’ve played around with yuca before, and it’s so good.
Yuca is so versatile I love it for that reason. More Yuca recipes will come.