Arañitas de Yuca – Fried Yuca spiders
Arañitas (ñ in Spanish is pronounced like the “nio” in onion in English.) They can also be called arepitas.
These were a regular staple in our house growing up. Mainly, because we all loved them. No matter how many were cooked, there were never enough. They have anise seeds in them. If you don’t like licorice these aren’t for you. Although, I have made them for dinner parties and people couldn’t tell what that taste was. It isn’t very strong.
If the yuca is grated with the larger grater, they will produce arañitas. If they are grated with the smaller grater, they will produce arepitas. Arañitas (spiders) get the name because they look like little spiders.
- 1/2 lb yuca, peeled and grated in the larger side of the grater for arañitas, or the smaller for arepitas.
- 1 tsp sugar
- 1/2 tsp salt
- 1 1/2 tsp anise seeds
- 1 egg
- oil for frying. I like peanut oil but you can use the ones you like. No vegetable oil though. No one should use that. It is awful stuff.
You can make this quiche with cooked broccoli, bacon, ham, Canadian bacon. Add whatever you like.
Note: It is a good idea to cover the edges with aluminum foil to prevent them from burning. After 30 minutes, remove foil and continue baking.
Step by Step Instructions
Mix all the ingredients together except the oil.
Grate the yuca. Larger grater for arañitas. Smaller grater for arepitas.
Heat the oil. Spoon mixture into the oil. Oil must be deep enough to almost cover arañitas. Fry until golden on one side, turn over and cook the other side until golden. Take out and place on paper towels to drain some of the oil.