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.