Aborrajados

Plantain and Cheese Fritters

Preparation info

  • Difficulty

    Easy

  • 8 to 12

    fritters

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Aborrajados are a battered, fried, cheese-filled sweet plantain delight. After eating these, you will never forget them. Some guava paste can also be placed in the center with the cheese. My first encounter with them was on the golf course of the Club Campestre in Cali. Afterwards, everywhere typical foods were served I ordered them. Some people prepare them by first cutting the plantain into tajadas (¼-inch wide, bias cut slices) and then placing the cheese in the center; others prepare it by frying the whole plantain and then slicing it in half lengthwise and making one large Aborrajado; others prepare it as you see here.

Ingredients

  • 2 very ripe plantains
  • 2 cups oil for frying
  • ¾ pound white farmer’s cheese

Dipping Batter

  • 2 eggs
  • cup flour
  • 1 tablespoon sugar
  • teaspoons salt
  • 1 to 2 tablespoons milk (if necessary to thin the batter)

Method

  1. Cut the ends off the plantains and peel; slice into 1½-inch chunks. Pour the oil into deep, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F), add the plantain pieces and fry for 3 to 4 minutes. Remove the pieces with slotted spoon and drain on paper towels.
  2. Place some plastic wrap on the work surface, and scatter the fried plantains over it. With the cover of a pot or with a mallet, pound each slice to thin it to about ¼-inch thick. If they tear, don’t worry.
  3. Shred or slice the cheese. The slices of cheese should be about 1 inch wide by ½ inch thick and fit the thinned plantain slices. Put some cheese on half of each of the thinned slices of plantain, and wrap each up to form a ball in the palm of your hand. With the tips of your fingers, press to form a oval shaped ball.

For the Batter

  1. Mix the eggs, flour, sugar and salt with a wire whisk until smooth in texture, about the consistency of buttermilk. If you feel it is too thick add some milk. Otherwise leave as is.
  2. Place the filled plantains in the batter; turn the pieces to cover all over.
  3. Increase the temperature of the oil to 375°F. Fry the fritters in batches so that they do not touch each other, for 30 to 45 seconds or until golden brown all around.
  4. Drain well as you remove them from the frying oil with a slotted spoon. Place over paper towels to further remove the excess oil. Serve.