Aborrajados
A popular Colombian street food from the Valle del Cauca region, these are sweet, ripe plantains stuffed with salty cheese, coated in a light batter, and fried until golden and crispy. They offer a delightful balance of sweet and savory flavors.
🧂 Ingredients
- 4 large Ripe plantains(Look for plantains that are mostly black or very dark yellow with black spots. They should be soft to the touch.)
- 200g Salty white cheese(Queso costeño or a firm, salty white cheese like feta (rinsed to reduce saltiness) or queso fresco works well. Grate or cut into small sticks.)
- 1 cup (125g) All-purpose flour(For the batter.)
- 2 large Eggs(For the batter.)
- 1/4 cup (60ml) Milk or water(To adjust batter consistency.)
- 1 tablespoon Sugar(Optional, for the batter to add a touch of sweetness.)
- 1/2 teaspoon Salt(For the batter.)
- Approximately 3-4 cups (700-950ml) Vegetable oil(For deep frying. Use a neutral oil with a high smoke point like canola, sunflower, or vegetable oil.)
👨🍳 Instructions
- 1
Prepare the plantains: Peel the ripe plantains. Slice each plantain lengthwise into two halves. Then, slice each half horizontally to create bite-sized pieces, about 1-inch thick. You should have about 16 pieces total. Gently press a piece of cheese onto the cut side of one plantain piece, then top with another plantain piece to create a sandwich. Repeat with remaining plantain and cheese. Set aside.
⏱️ 10 minutes - 2
Make the batter: In a medium bowl, whisk together the flour, eggs, milk (or water), optional sugar, and salt until smooth. The batter should have a consistency similar to pancake batter – thick enough to coat the plantains but not too thick. If it's too thick, add a little more milk or water, a tablespoon at a time. If it's too thin, add a little more flour.
⏱️ 5 minutes - 3
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
⏱️ 10 minutes - 4
Fry the aborrajados: Working in batches to avoid overcrowding the pot, dip each cheese-stuffed plantain sandwich into the batter, ensuring it's fully coated. Carefully place the battered plantains into the hot oil. Fry for about 4-6 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides. The cheese inside should be melted.
⏱️ 10-15 minutes - 5
Drain and serve: Use a slotted spoon or spider strainer to remove the fried aborrajados from the oil. Place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Serve immediately while hot and crispy. They are traditionally served with a sweet guava paste sauce (bocadillo) or a simple guava jelly sauce.
⏱️ 2 minutes
💡 Pro Tips
- ✓For a sweeter batter, increase the sugar slightly.
- ✓Ensure the oil is at the correct temperature (180°C/350°F) for even cooking and crispiness. Too low and they'll be greasy; too high and they'll burn before the inside is heated.
- ✓The ripeness of the plantain is key; overly ripe plantains are sweeter and softer, making them ideal for this dish.
- ✓If using feta cheese, rinsing it under cold water before draining and using can help reduce its saltiness to better complement the sweet plantain.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a teaspoon of cinnamon to the batter for a warm spice note.
- Stuff with a small piece of guava paste along with the cheese for an intense sweet and savory combination.
- For a savory version, use a less sweet plantain (more yellow than black) and a more savory cheese like mozzarella or a mild cheddar.