Aborrajados - Traditional Colombian Dishes Recipe

Get ready to dive into the heart of traditional Colombian dishes with a recipe that’s as delightful as it is easy to make: Colombian Aborrajados! Imagine biting into a crispy, golden fritter that gives way to a sweet, tender ripe plantain, perfectly complemented by a gooey, melted cheese recipe center. These aren't just any fritters; they're a beloved snack from Valle del Cauca, Colombia, offering a unique sweet-savory punch that will instantly transport your taste buds. Whether you're searching for authentic Colombian food, a delicious easy snack, or a standout cheese for appetizer, these plantain and mozzarella cheese snacks are the answer. They’re a quick and easy snack recipe that works for any occasion, proving that the best homemade snack food can be both simple and incredibly satisfying.
These sweet-savory Colombian plantain fritters are stuffed with melty cheese, then fried twice for an irresistible crisp outside and a gooey center. A traditional snack from Valle del Cauca in Colombia, these are an easy sweet and savory bite, perfect as a cheesy appetizer or a delightful treat.
Sweet and Savory in One Bite: The perfect harmony of naturally sweet ripe plantains and salty, melty cheese creates an explosion of flavor.
Simple Ingredients: You'll find everything you need in most U.S. grocery stores, often labeled as "platanos near me" or "ripe plantain near me."
Quick & Easy: With one bowl for the batter and one pot for frying, you can have these ready in about 45 minutes.
Versatile Treat: Works wonderfully as an appetizer, a satisfying snack, or even a dessert with a quick tweak in toppings.
Aborrajados are a quintessential typical Colombian food, originating from the vibrant Valle del Cauca region. You'll find them everywhere from bustling street stalls to cozy home kitchens and traditional fondas. At their core, aborrajados are ingeniously crafted: a "sandwich" of twice-fried ripe plantain, generously stuffed with a savory cheese like mozzarella, then coated in a light batter and fried again to golden perfection. They stand proudly alongside other beloved traditional Colombian dishes such as buñuelos, arepas, and pandebono, embodying the rich culinary heritage of Colombia.

Ingredients

• Ripe Plantains: 3-4 large, very ripe plantains (yellow skin with lots of black spots, soft but still sliceable). If they’re too green, they’ll be starchy and hard to flatten. If they’re too black and mushy, they’ll be difficult to handle.
• Cheese: 8 oz block of mozzarella or queso campesino (if available), cut into ½-inch thick strips, about 2-3 inches long. Mozzarella offers a fantastic melty pull, while queso campesino provides a slightly saltier, firmer texture.
• All-Purpose Flour: ½ cup
• Granulated Sugar: 2 tablespoons
• Large Eggs: 2, beaten
• Milk: ¼ cup (whole or 2%)
• Salt: Pinch
• Optional: ¼ teaspoon ground cinnamon (for a slightly dessert-leaning batter)
• Neutral High-Heat Oil for Frying: 4-6 cups (such as canola, vegetable, or sunflower oil)

Directions

1. Prep the PlantainsPeel the very ripe plantains and cut them into thick, roughly 1½-inch pieces. Aim for pieces that are similar in size so they cook evenly. You should have about 10-12 pieces.
2. Fry the Plantain Chunks (First Fry)Pour the oil into your heavy-bottomed pot or deep skillet, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to about 360°F (180°C). If you don't have a thermometer, test the oil by dipping the handle of a wooden spoon; if it bubbles quickly around the wood, it's ready. Carefully add the plantain chunks to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until they are golden brown and softened all the way through. Remove the plantains with a slotted spoon and drain them on a plate lined with paper towels. Let them cool for a few minutes until they are safe to handle.
3. Flatten and Fill with CheeseWorking with one plantain piece at a time, place it between two sheets of parchment paper or plastic wrap. Using the bottom of a glass or a small plate, gently flatten each piece to about ¼ inch thick. They should be pliable but not falling apart. Take a strip of cheese and place it in the center of one flattened plantain piece. Top with another flattened plantain piece, creating a "sandwich." Gently press the edges of the plantain pieces together to seal in the cheese.
   1. Tip Box:
   2. Don’t overfill your plantain "sandwiches" with cheese; keep the cheese away from the very edges to prevent leaks during frying.
   3. If your kitchen is particularly warm or the plantains are very soft, you can chill the filled pieces briefly (10-15 minutes) in the refrigerator to help them firm up and hold their shape.
4. Make the BatterIn a medium bowl, whisk together the flour, sugar, salt, and optional cinnamon until well combined. In a separate small bowl, lightly beat the eggs and then add them to the dry ingredients along with the milk. Whisk until you have a thick but pourable batter. A slightly thick batter is key here – it helps create a good seal around the plantain and cheese, preventing the cheese from leaking out during the second fry.
5. Batter and Fry (Second Fry)Return the oil to the original temperature of 360°F (180°C). Dip each stuffed plantain "sandwich" into the batter, ensuring it’s fully coated. Let any excess batter drip off. Carefully place the battered aborrajados into the hot oil, frying in batches to avoid overcrowding. Fry for 2-4 minutes per side, or until they are deep golden brown and crisp on the outside. The cheese inside should be beautifully melted and gooey. Remove the aborrajados with a slotted spoon and drain them again on fresh paper towels or a wire rack.
6. Taste, Adjust & ServeFor a savory touch, lightly salt the aborrajados immediately after frying, if desired. Suggest basic garnishes: a sprinkle of powdered sugar for a dessert angle, or a little flaky salt and chopped cilantro for a savory snack or appetizer. The most important step? Serve these piping hot while the cheese is still molten and stretchy – that's when they're at their absolute best!