Colombian
Aborrajado
A beloved Valle del Cauca treat of very ripe plantain, lightly fried, filled with salty cheese and sweet guava paste, then dipped in batter and fried until golden. The contrast of crisp batter, soft plantain, and melted filling is warm and unmistakably Colombian.
Watch it madeMantequiando con Adriana · 16:21
Ingredients
- Very ripe plantains, black-skinned but firm2 medium
- Queso campesino or queso costeño, cut into sticks100g
- Bocadillo de guayaba, cut into thin strips60g
- All-purpose flour1/2 cup
- Egg1 large
- Milk1/3 cup
- Sugar1 teaspoon
- Salt1/4 teaspoon
- Baking powder1/4 teaspoon
- Vegetable oil, for frying3 cups
Method
- Peel the ripe plantains and cut each one crosswise into 2 large pieces, making 4 pieces total.
- Heat the oil in a deep pan to 325°F / 165°C and fry the plantain pieces for 4 to 5 minutes, turning once, until softened and lightly golden but not browned.
- Transfer the plantains to paper towels and let them cool just enough to handle.
- Using a small knife, make a lengthwise slit in each plantain piece without cutting all the way through, then gently open it like a pocket.
- Place a stick of cheese and a strip of bocadillo inside each plantain pocket, pressing the plantain around the filling to close it as much as possible.
- In a bowl, whisk the flour, egg, milk, sugar, salt, and baking powder into a thick, smooth batter that coats the back of a spoon.
- Raise the oil temperature to 350°F / 175°C.
- Dip each stuffed plantain completely in the batter, letting the excess drip off.
- Fry the battered plantains for 2 to 3 minutes per side, until puffed, crisp, and deep golden.
- Drain on paper towels and serve hot while the cheese is melted.
Common questions
Can I substitute the cheese or bocadillo in aborrajado?
Yes. Use a firm, salty melting cheese like queso fresco prensado, farmer’s cheese, or mozzarella in a pinch. For the filling, guava paste is the closest substitute for bocadillo; dulce de membrillo also works.
How ripe should the plantains be for aborrajado?
Use very ripe plantains with black skins but still firm to the touch. They should be sweet and soft enough to shape after the first fry, but not mushy, or they may split when stuffed.
What are the most common mistakes when frying aborrajado?
The biggest mistakes are oil that is too hot, which browns the outside before the plantain softens, and stuffing the pockets too full. Also avoid a batter that is too thin, or it won’t cling well.
Can I make aborrajado ahead of time or store leftovers?
Best eaten fresh. You can fry the plantains and make the batter ahead, but assemble and fry just before serving. Leftovers keep refrigerated for 1–2 days and reheat best in an oven or air fryer.
What should I serve with aborrajado?
Serve it as a snack or side with coffee, hot chocolate, or a savory meal. It pairs well with arepas, beans, eggs, or grilled meats. A little extra bocadillo or a pinch of salt on top works well.