Arañitas, "little spiders" in Spanish, is a treat for every special meal. You can use these as a side dish or a 'munchies' in a meal. They are especially good with beans (black or red). The difference in these two side dishes is what side of the grater you use. To make arañitas use the coarsest side of the grater, for arepitas de yucas the least coarse side. The arañitas should have lots of cassava threads sticking out in all directions, thus the "spidery" look! This recipe was submitted by Hillbilly.

Time: 15 Mins
Difficulty: Easy
Serve: 4 people

Before starting to cook: Grate the cassava.

Ingredients:

• 2 lbs of cassava
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• A pinch or two of aniseed
• 3 tablespoons of milk
• A pad of butter

Preparation:

1. In a bowl, mix grated cassava, sugar, salt, aniseed , and milk. Mix together. You can drain a bit of the accumulated liquid from the bowl. One Tablespoon at a time, deep-fry in very hot oil until golden.

I know how to make this same recipe using platanos with out the anise seeds