Aborrajados — Print Recipe — The Culinary Codex

Sweet ripe plantains stuffed with cheese, dipped in a light egg batter, and fried until golden, a beloved Colombian snack from the Valle del Cauca region.

Ingredients

3 ripe plantains (very yellow with black spots)
6 slices mozzarella or white cheese
2 large eggs
1/2 cup all-purpose flour
1/4 tsp salt
Vegetable oil for frying

Instructions

1 Peel the ripe plantains and slice them in half lengthwise, then fry them in hot oil over medium heat for 2 to 3 minutes per side until golden and softened.
2 Remove the fried plantain halves, let them cool slightly, then place a slice of cheese on one half and sandwich it with the other half, pressing gently.
3 Beat the eggs with flour and salt in a shallow bowl until you have a smooth batter that coats the back of a spoon evenly.
4 Dip each cheese-stuffed plantain sandwich into the egg batter, coating it completely on all sides, letting any excess drip off.
5 Fry the battered plantain sandwiches in hot oil at 350°F (175°C) for 2 to 3 minutes per side until the batter is puffed, golden brown, and crispy.
6 Drain on paper towels and serve immediately while the cheese is still melted and stretchy inside the crispy coating.

Did You Know?

The name aborrajado comes from the Spanish word "aborregar" meaning to become cloudy or puffy, describing how the egg batter puffs up dramatically when it hits the hot oil.