Aborrajados: Sweet Plantain and Cheese Delights!
Get ready to experience a truly delightful and unique snack or appetizer with Aborrajados! These traditional Colombian treats feature ripe, sweet plantains that are lightly fried, then flattened and filled with gooey mozzarella or fresh white cheese. Each cheesy plantain sandwich is then dipped in a light batter and fried again until golden and crispy. They are a perfect balance of sweet and savory, with an irresistible combination of textures!
Aborrajados are a celebration of the ripe plantain’s natural sweetness, perfectly complemented by the salty, melting cheese. They’re soft and creamy on the inside, with a satisfyingly crisp exterior from the batter, making them an incredibly addictive and comforting bite!
Ingredients:
- 2 ripe plantains (yellow with plenty of black spots, indicating sweetness)
- 4 slices of mozzarella or fresh white cheese (such as queso blanco, about ¼-inch thick, cut to fit plantain slices)
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup milk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Vegetable oil, for frying (enough for shallow frying, about 1-2 inches deep in your skillet)
Equipment:
- Large skillet or deep frying pan
- Spatula or tongs
- Paper towels
- Sturdy flat utensil for flattening (e.g., the bottom of a glass, a small plate, or a meat mallet with a flat side)
- Mixing bowl
- Whisk
Instructions:
- Prepare Plantains: Peel the ripe plantains. Slice them into thick rounds, about 1 inch wide.
- First Fry (Soften Plantains): In a skillet, heat a small amount of vegetable oil (just enough to coat the bottom, about 1-2 tablespoons) over medium heat. Carefully place the plantain slices in the hot oil and lightly fry them for about 2–3 minutes per side, or until they are golden and just softened through. They should be pliable but not mushy.
- Drain & Flatten: Remove the plantains from the pan and place them on a plate lined with paper towels to drain any excess oil. While still warm, gently flatten each plantain slice using a spatula or the bottom of a sturdy glass to create discs about ½-inch thick.
- Assemble Sandwiches: Take one flattened plantain disc, place a slice of mozzarella or fresh white cheese on top, and then top with another flattened plantain disc to create a “sandwich.” Gently press them together. Repeat this process with all the plantain slices to form your Aborrajados. (You should get 4 main aborrajados if using 8 plantain slices from 2 plantains).
- Prepare Batter: In a bowl, whisk together the ½ cup all-purpose flour, 1 large egg, ¼ cup milk, ½ teaspoon baking powder, and ¼ teaspoon salt. Whisk until you have a smooth batter, free of lumps.
- Coat Aborrajados: Dip each plantain and cheese sandwich completely into the prepared batter, ensuring it’s fully coated on all sides.
- Second Fry (Crisp Exterior): Heat about 1-2 inches of vegetable oil in a deep skillet over medium heat (around 325-350°F / 160-175°C). Carefully place the battered aborrajados into the hot oil.
- Fry until Golden: Fry each aborrajado for about 2–3 minutes per side, or until they are golden brown and crispy all over.
- Drain & Serve: Remove the fried aborrajados from the oil and place them on a fresh layer of paper towels to drain excess oil. Serve warm immediately and enjoy!
Tips & Variations:
- Plantain Ripeness: The key to great aborrajados is using ripe plantains. They should be mostly yellow with significant black spots. Green plantains will be starchy and savory, not sweet.
- Cheese Choice: Mozzarella is a good melting cheese, but traditional recipes often use a fresh white cheese like queso blanco or queso costeño that holds its shape well when melted.
- Sweetness Boost: Some recipes call for a light sprinkle of sugar on the plantains before the first fry, or a dash of cinnamon in the batter, if you desire extra sweetness.
- Dipping Sauce: While delicious on their own, aborrajados can be served with a side of ají (Colombian hot sauce) for a spicy kick, or even a simple sour cream.
- Shallow vs. Deep Fry: You can either shallow fry (as instructed) or deep fry for a more even golden crust. Just ensure the oil is at the correct temperature to avoid soggy or burnt results.