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Aborrajados are a mouth watering Colombian delicacy that captures the country’s love for blending sweet and savoury flavours. These fried plantain fritters, typically stuffed with cheese and sometimes guava paste, are a treat for the senses, offering a crispy exterior and a gooey, melted filling.
Popular as a snack or appetizer, aborrajados are a shining example of Colombian comfort food, often served in family kitchens, street stalls, and local eateries. With their rich flavours and satisfying textures, they embody the warm and vibrant culinary traditions of Colombia.
What Are Aborrajados?
Aborrajados are a traditional dish hailing from the Valle del Cauca region of Colombia. They start with ripe plantains, which are peeled, fried, and then flattened to create a base for the filling.
The plantains are stuffed with a generous amount of cheese, mozzarella or a similar mild, melty cheese is commonly used. In some versions, a piece of guava paste is added alongside the cheese, creating an irresistible harmony of sweetness and saltiness.
Once stuffed, the plantains are coated in a batter made from flour and eggs, then fried to golden perfection. The result is a crispy, caramelized exterior that encases the soft, sweet plantain and the molten cheese within. Often enjoyed as a quick snack or side dish, aborrajados are cherished for their satisfying blend of textures and flavours.
Ingredients and Taste
The magic of aborrajados lies in their simplicity and the quality of their ingredients. Ripe plantains are essential, the sweeter, the better, as they provide the dish’s signature flavour.
The cheese filling adds a creamy, savoury contrast, while the optional guava paste enhances the sweetness with its fruity richness. The batter, made with flour, eggs, and a touch of milk, creates a crisp shell that holds everything together.
When you take a bite, you’re greeted by a medley of flavours and textures. The caramelized plantain offers a deep, natural sweetness, perfectly balanced by the salty, gooey cheese.
If guava paste is included, it adds a burst of tart sweetness that complements the richness of the plantains and cheese. The crispy batter provides the perfect finishing touch, making each bite both crunchy and soft. It’s this interplay of flavours and textures that makes aborrajados so addictive and beloved.
A Taste of History
Aborrajados are deeply rooted in the culinary heritage of Colombia, particularly in the Valle del Cauca region, known for its rich and diverse food culture.
The name “aborrajado” loosely translates to “battered” or “wrapped,” referring to the way the plantains are coated and fried. The dish reflects Colombia’s ingenious use of plantains, a staple ingredient in the region, and its love for combining sweet and savoury elements.
While the exact origins of aborrajados are unclear, their popularity has spread across the country over generations. They are often associated with family gatherings, street food culture, and festive occasions, serving as a reminder of Colombia’s culinary creativity and resourcefulness.
The inclusion of guava paste in some variations highlights the influence of local fruits in traditional recipes, showcasing the diversity of Colombian agriculture.
Aborrajados (Fried Plantains with Cheese) Recipe
Serves: 4 people
Ingredients:
For the Plantains:
- 2 large ripe plantains (yellow with black spots, for sweetness)
- 200g mozzarella cheese (cut into thick slices)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp ground cinnamon (optional)
- 1/2 cup milk (adjust as needed for batter consistency)
- 1 egg
- A pinch of salt
- Vegetable oil (for frying)
For Serving:
- Powdered sugar (optional, for garnish)
- Honey or panela syrup (optional, for drizzling)
Directions
To begin, peel the plantains and cut them into thick slices, approximately 2 inches each. Preheat a deep skillet with enough vegetable oil to submerge the plantains over medium heat. Fry the slices until golden on both sides, about 3–4 minutes per side. Remove them from the oil and place on paper towels to drain excess grease.
Once the plantain slices have cooled slightly, use a fork or flat spatula to gently flatten each slice, taking care not to tear them. The goal is to create a small disk with enough surface area to hold the filling.
Prepare the batter by whisking together the flour, baking powder, sugar, cinnamon (if using), and salt in a large bowl. Gradually add the egg and milk, stirring until the batter is smooth and thick enough to coat the back of a spoon. If the batter is too thick, add milk a tablespoon at a time.
Place a slice of mozzarella cheese between two flattened plantain slices, forming a sandwich. Press the edges gently to secure the filling. Repeat this process until all the plantain slices are used.
Dip each plantain sandwich into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
Heat the skillet with fresh oil over medium heat. Carefully place the battered plantains into the hot oil, frying in small batches to avoid overcrowding. Cook until golden brown and crispy on all sides, about 3–4 minutes per batch. Use a slotted spoon to transfer them to a paper towel lined plate.
Check the plantains for doneness by slicing one open slightly; the cheese should be melted, and the batter fully cooked. If necessary, keep the finished aborrajados warm in a preheated oven at 200°F (93°C) while frying the remaining batches.
Serve the aborrajados warm, garnished with a light dusting of powdered sugar for sweetness or drizzled with honey or panela syrup for an extra indulgent touch. Pair with a cup of Colombian coffee or hot chocolate for a truly traditional experience. Enjoy immediately for the best texture and flavour.
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