Aborrajados de Plátano (Ripe Plantain Fritters)

This post is also available in Spanish

Aborrajados Colombianos

This delicious side dish or snack Aborrajados can be prepared in different ways. If you like, you can add some guava paste between the plantains to go along with the cheese.

Aborrajados is one of those recipes I watched my grandmother make throughout my life. As you’ve probably noticed, there are a lot of plantain recipes in Colombian cuisine and this one is very traditional.

Receta de aborrajados



(8 aborrajados)

  • 2 large very ripe plantains
  • Vegetable oil for frying
  • 8 mozzarella cheese slices about 2” x ½” and ½ “thick
  • For the batter

  • 2 eggs
  • 4 tablespoons all-purpose flour
  • 2 tablespoon sugar
  • 2 tablespoons milk
  • Pinch salt
  • Aborrajados de Plátano Maduro

    Aborrajados de Plátano Maduro

Rectas Colombianas Aborrajados


  1. Peel the plantains and cut cross-wise into 8, 1 ½” chunks.
  2. Fill a large pot one-third full with vegetable oil and heat to 360°.
  3. Add the plantain chunks into the hot oil and fry them about 3 minutes or until golden.
  4. Meanwhile, make the batter: mix the flour, sugar and salt in a small bowl. Add the eggs. Gradually, stir in the milk to make a smooth batter. Cover with plastic wrap and set aside.
  5. Remove the plantains with a slotted spoon and drain on paper towels.
  6. Place the plantain chunks onto pieces of parchment paper or plastic and flatten them to ¼” thickness.
  7. Place 1 cheese slice in the center of one plantain pattie and cover with another pattie, like making a sandwich, and press the edges of the plantain sandwich to enclose the cheese completely.
  8. Dip the sandwich in the batter and add to the oil, in batches. Fry for 1 minute on each side or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm.
  9. Aborrajados colombianos

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  1. says

    OH MY GOD!!!!!!!!!!!!!
    Estos aborrajados se ven espectaculares!!!! Que maravilla de platillo! no puedo creer que no los descubro sino hasta ahora: suenan como algo que yo adoraria!
    Ultimamente he encontrado platanos muy bueno, lo cual es inusual en estas partes del mundo. Ayer justamente hice un platanon: que es como una lasagna, pero con platanos fritos en vez de pasta. Jajajaja no light en lo absoluto, pero delicioso 100%!

  2. says

    You have great pictures and I love these dishes. I’ve never made plantains at home before. My husband loves them….I should give these a try. They look delicious!!

  3. says

    That’s it!!! No more messing around. I really need to buy some plantains and soon. The drool factor on this is off the hook!

  4. Dianne says

    I can’t believe I ran across this website. I was looking for the Pandebonos recipe when this recipe caught my eye. When I was very young, a lady lived with us and made something similar to this only using fresh ripe bananas. It had an unbelievable center of melted cheese and as an adult many years later I tried to duplicat the recipe with no success. I used grated cheese in the batter and couldn’t figure out how to get that melted cheese center. Not even my mother knew. Well, now I know and I’m sure these are even more incredible than the ones I had when I was young. I’m going to make these tonight for my husband’s aunt and uncle who are discovering how incredible Colombian food is. They absolutely love fried plantains!!!

  5. says

    Erica, as always your recipes are scrumptious! Would you mind posting helpful photos on what the platanos should look like for each recipe? I know for tostones they need to be very green. It would just be helpful for me (and I’m sure for others) to know which stage of maturity the platano is in, i.e. green, yellow, speckled, black, and what can be prepared with it at each stage. I would greatly appreciate it! I love your site!

    • Erica Dinho says

      For this recipe the plantains should be very ripe (almost black, but not totally). I will make a post with all the stages soon! Thanks for the idea!

  6. says

    Please disregard my previous comment. I see that you did post a photo of a yellow plantano for this recipe. My apologies for not being thorough! I am constantly asking my husband, “Is this one ripe enough?” :)

    • Erica Dinho says

      I understand!:) You had a great idea about the plantain pictures.If you are not familiar with plantains it is hard to know what kind of plantains to use for each recipe. My American husband used to think that plantains with black skin were bad!

  7. Liz says

    Erica, I cannot contain my excitement about finding your site. It is fabulous and I can’t stop reading your recipes. I’m drooling on my iPad!!! I am married to a Colombian and have prepared many Colombian recipes that my mother-in-law has taught me but I must say you have broadened my choices. Can’t wait to try some of your recipes. Thank you so much for sharing. Keep up the good work. I only wish I had found your blog earlier. My husband is going to be soooo excited.

  8. Corinne says

    I made these aborrajados de platano yesterday and they were so good. I am making them again today. thanks for your simple Colombian recipes.

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