Combine the ketchup, mayo and garlic in a small bowl and mix well with a fork. Set aside until ready to use.

Trim and discard the ends of the plantains. Score the skin lengthwise with a knife, being careful not to cut into the flesh. Gently lift the edge of the skin with your thumb or the knife, then peel it off.

Grate each plantain, sideways or lengthwise to create long strands.

Place the shredded plantain in a mixing bowl and add the adobo, garlic and ground pepper. Mix well to combine.

Heat oil in a large skillet over medium heat.

While the oil is heating, prepare the arañitas. Take two tablespoons of grated plantain and press the strips together firmly using two spoons or lightly smash between your hands to form a sort of patty.

Once oil is hot, add one arañita at a time to the skillet. Be careful not to overcrowd the skillet. Cook on one side for 3 minutes and carefully flip over with a spatula. Cook for an additional 3 minutes.

Drain fritters on paper towels and season with a sprinkle of salt. Serve immediately with the mayoketchup sauce.