Loaded Arañitas

Using the large holes on box grater, grate plantains and transfer to a large bowl. In a large skillet, heat about 1-1 ½ inches of oil between medium and medium-high. Test oil by adding a few strips of shredded plantain and frying them. (They should float as soon as they hit the oil. If they get dark too quickly, lower heat.) Scoop ¼-½ cup of shredded plantain and use a metal spatula to gather and flatten into a ½ -inch patty. Carefully slide each patty into the oil with the help of a wooden spoon or fork. Working in batches (and being careful not to overcrowd the skillet), fry until golden brown and super crispy, about 2-3 minutes each side. Transfer to a paper-towel lined plate to drain, then season with salt, pepper, garlic, and oregano to taste. Meanwhile, prepare toppings and make the ketchup: Combine mayo, ketchup, garlic, salt, and pepper and mix well. Set aside. Arrange fried arañitas in a large platter or sheet pan, and load them up with your favorite toppings.