Spiders—Fried Green Plantain Fritters

Preparation info

  • Difficulty


  • 8 to 10


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is a traditional dish from the northern part of Colombia. Its name translates as “spiders.” They are crispy and delicious green plantain fritters formed by grating the green plantains and making patties. Although regularly served with a sour cream called Suerno Costeño and chicharrones (pig skin fritters), you can serve them on their own or with Greek yogurt and avocado ají or any other picadillo or salsa.


  • 2 green plantains*
  • 2 cups oil
  • Salt


  1. Cut the ends off the plantains and peel. Grate them on the large hole side of a grater.
  2. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F) form heaping tablespoons of the grated plantains into balls and flatten between the palms of your hands. Transfer them carefully into the hot oil, making a few at a time depending on the size of your pan. Deep-fry for 3 to 5 minutes or until lightly golden and crisp. Remove from the oil with a slotted spoon, salt lightly, and drain on paper towels. Serve hot with suggested accompaniments.

Suggested Accompaniments

  • Guacamole
  • Greek yogurt
  • Picadillo
  • Tomato salsa
  • Shredded Chicken or Beef
  • Grated cheese
  • Sour cream