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.
Ingredients
(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
Directions
- Peel the plantains and cut cross-wise into 8, 1 ½” chunks.
- Fill a large pot one-third full with vegetable oil and heat to 360°.
- Add the plantain chunks into the hot oil and fry them about 3 minutes or until golden.
- 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.
- Remove the plantains with a slotted spoon and drain on paper towels.
- Place the plantain chunks onto pieces of parchment paper or plastic and flatten them to ¼” thickness.
- 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.
- 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.
Related Posts
This was printed from MyColombianRecipes.com
Comments
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rebecca subbiah says
these look too good to be true
Marta 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%!
Cary Bonetti says
Si queries puedes Hervir los platanos, así lo haces “más” saludables”. Salen igual de ricos….
Erica says
Rebecca,
Thank you!
Marta.
Esa lasagna suena riquisima!
foodcreate says
Mouth watering! Great recipe for my Sunday brunch ~
Thanks for sharing your recipe:)
Welcome~~~
http://foodcreate.com
Have A great Monday!
Natasha - 5 Star Foodie says
Yum! I love how cheesy inside these fritters are! Delicious!
Juju says
OMG
This looks amazing!
Joan Nova says
Sort of like an arepa in concept…though I don’t think you really need any guayaba since the platanos are sweet. Very nice.
Kim 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!!
oysterculture says
I would be in deep trouble if I had ready access to thes beauties, I think its better if I admire from afar.
Caitlin says
I LOVE THESE! I am a huge maduros fan, but have never had them with cheese like this, it looks AMAZING : )
Pocky 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!
History of Greek Food says
Thanks for visiting my blog and for your fabulous posts.
And I like very much this fruit – cheese combination!
nora@ffr says
yummmyyy.. i love the filling inside these fritters.. totally drool worthy.
HannahBanana aka Amanda says
I had the thrill of spending a month in South America last March…the flavors and meals I had were unreal!! And I had these fritters! Close to them anyways, and I thank you so much for the recipe!
Claudia says
I will cook this for a side dish for tomorrow Christmas Eve! =]=]=] Thank you for the wonderful tasty idea! <3
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!!!
Jeff MacWilliams says
Made these last night for my girlfriend, an they turned out great!
Thanks a bunch!
Jeff MacWilliams says
Hello,
I just have a quick question. Can I use white corn flour instead of all purpose?
Thanks,
Jeff
Erica says
Jeff- I didn’t try it, but you can and I would love to know if you like them.
Heather says
My boyfriend is from Bogota and I made these for him. He loved them and they turned out great!
DowntownFoodie says
Cool! This reminds me of Nica empanadas de maduro. Looks deeelish!
Magda says
What a beautiful looking dish! I’m going to cook this recipe with my husband tomorrow.
Gerardo says
I am visiting Cali in December. I never had Aborrajados before, I will definetly give them a try.
Mary2 says
I love the aborrajados are so good!!!!!!!!!!!
Julie 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
Julie,
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!
Julie 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!
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.
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.
Sonia says
My Grandma add bocadillo and we call it Caballeros.
Diane says
I have to say that I am fascinated with your recipes. They are so different from what I normally see (especially here in Arkansas, USA ). I love seeing and trying authentic recipes from other countries. Thanks for posting them
Inés M. says
Se me saltan las lágrimas con esas fotos. Estas vacaciones lo intentaré.
Angelika Valencia says
I saw these on FB last week and printed he recipe. I made them this morning. They turned out awesome….. My question is , can I reheat them the next day?
Thanks.
Erica Dinho says
Yes.
Luis Eduardo says
Excelente y fácil receta, siempre, quería aprender a realizarlos y hoy fue. muchas gracias.
Odry says
Que delicia de receta. Muchísimas gracias por compartir.
Elizabeth says
Did you use fresh mozzarella for these? Or no?
Erica Dinho says
yes
Elizabeth says
thanks for the speedy reply!
Adriana says
OMG! they look yummy .
I’m Colombian and i’ve never tried or heard of them. I need to do these. ❤️ thank you