Overview

Aborrajados

Name: Aborrajados
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Colombia
Ingredients: 400g (14 oz), peeled, 2 large Very ripe plantains; 150g (5 oz) Mozzarella cheese; 60g (2 oz) Guava paste (bocadillo); 60g (about 1/2 cup) All-purpose wheat flour; 50g (1 large) Egg, whole; 60ml (1/4 cup) Whole milk; 4g (1 tsp) Granulated sugar; 2g (1/2 tsp) Fine salt; 500ml (about 2 cups) in the pan Vegetable oil, for frying

Aborrajados de platano maduro, Aborrajaos vallunos

This aborrajados recipe takes very ripe plantains, fries them until soft, flattens them around melted cheese and guava paste, then dips each parcel in a light batter and fries it again until crisp and golden. One serving is two fritters, about 185 g. They are the sweet-savoury snack of Colombia's Valle del Cauca - soft inside, crunchy outside, and best eaten hot.

Aborrajados come from the Valle del Cauca, the sugar-cane and plantain country around Cali in south-west Colombia, where ripe plantains are everyday food. The name comes from the Spanish aborrajado, meaning wrapped or bundled - the plantain is wrapped around its cheese and guava-paste filling. Street vendors and home cooks alike fry them for afternoon coffee, and they are a fixture at Cali's ferias and family gatherings.

Pairs well with: Hot chocolate or aguapanela, with a fresh fruit salad on the side

Provenance

Colombia

Valle del Cauca Heritage

Latin America & Caribbean

Time Dedication

35m

20m prep • 15m cook

Batch Yield

4 Servings

427 kcal per serving

1 serving ≈ 185 g

Technical Skill

Intermediate

Medium (Frying)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon coffee, street-food snack, family gatherings, Cali feria season Cost: Low - about $1-2 per serving at home

Tags: Cheese Sweet Savory Vegetarian Fried

Four golden aborrajados fritters with crisp battered crusts resting on white paper towel

Valle del Cauca Heritage

Photo: Ethnobotanical Historian, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Very ripe plantains 400g (14 oz), peeled, 2 large

Skins almost black - the riper, the sweeter and softer. Substitute: Ripe bananas are too soft and taste wrong; only plantains work.

How to choose: Heavy plantains with blackening skins that give gently when pressed.

How to prepare: Peel and cut each in half crosswise.

Required
Mozzarella cheese 150g (5 oz)

Melting cheese; queso costeno is the Colombian original. Substitute: Queso fresco, Oaxaca cheese or any good melting cheese.

How to choose: A block, not pre-shredded, so it melts in long strands.

How to prepare: Cut into 8 thick fingers.

Required
Guava paste (bocadillo) 60g (2 oz)

Firm, ruby-red guava paste, the classic sweet partner. Substitute: Quince paste (membrillo) works well.

How to choose: A firm block that slices cleanly, not a soft spread.

How to prepare: Cut into 8 thin slices.

Required
All-purpose wheat flour 60g (about 1/2 cup)

For the light batter. Substitute: Rice flour makes a crisper, gluten-free batter.

How to choose: Plain white flour, no raising agents.

How to prepare: Measure out.

Required
Egg, whole 50g (1 large)

Binds the batter to the plantain. Substitute: No egg-free batter holds as well; a flax egg is a weaker swap.

How to choose: A fresh egg at room temperature.

How to prepare: Crack into a bowl.

Required
Whole milk 60ml (1/4 cup)

Thins the batter to coating thickness. Substitute: Water makes a thinner, crisper batter.

How to choose: Fresh whole milk.

How to prepare: Measure out.

Required
Granulated sugar 4g (1 tsp)

A pinch of sugar in the batter for browning. Substitute: Omit if you prefer a less sweet crust.

How to choose: Fine white sugar.

How to prepare: Measure out.

Optional
Fine salt 2g (1/2 tsp)

Seasons the batter. Substitute: Sea salt, finely ground.

How to choose: Fine salt that dissolves in the batter.

How to prepare: Measure out.

Required
Vegetable oil, for frying 500ml (about 2 cups) in the pan

For shallow frying; about 30 g is absorbed by the food. Substitute: Sunflower or canola oil.

How to choose: A neutral oil with a high smoke point.

How to prepare: Pour into a deep pan.

Required

Estimated cost: Low - about $1-2 per serving at home (USD)

A true aborrajado uses plantains so ripe their skins are nearly black, fries them twice, and is eaten hot while the cheese still stretches.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 35m

Prep Stage: Plantains, Cheese and Batter

20 Mins • Peeling & Slicing

Peel the plantains and cut each in half crosswise. Cut the cheese into 8 fingers and the guava paste into 8 thin slices. Whisk the flour, egg, milk, sugar and salt into a smooth batter the thickness of single cream, and line a tray with paper towel for draining.

Maestro Tip: Cut the cheese fingers slightly shorter than the plantain halves so the cheese stays sealed inside.

1
Fry the plantains until soft

6 Mins 175°C (350°F)

Heat a little oil in a pan over medium heat and fry the plantain halves for about 3 minutes a side, until they are soft all the way through and lightly golden. Lift them out and let them cool for 2 minutes, just until you can handle them.

Do not brown them hard here - they fry again later, and dark plantains turn bitter.

Done when: The plantains yield easily when pressed with a fork.
2
Flatten and stuff the plantains

5 Mins No heat

Lay each plantain half on a board and press it flat with the bottom of a plate until it is about 1 cm thick. Put a finger of cheese and a slice of guava paste down the middle, then fold the plantain over the filling and press the edges together to seal it into a parcel.

Press the edges firmly - a gap lets the cheese escape into the oil.

Done when: Each parcel is sealed shut, with no cheese showing at the edges.
3
Dip in batter

3 Mins No heat

Dip each parcel in the batter and turn it once, letting the extra batter drip back into the bowl. The coating should be thin and even, not thick and drippy.

A thin coat crisps; a thick coat stays soggy inside.

Done when: Each parcel wears a thin, even coat of batter.
4
Deep-fry until golden and crisp

6 Mins 175°C (350°F)

Heat the oil in a deep pan to 175°C (350°F) and fry the parcels in batches of four for about 3 minutes, turning once, until the batter is deep golden and crisp. Lift them out with a slotted spoon and drain on the paper towel.

Do not crowd the pan - the oil cools and the batter goes greasy.

Done when: The crust is deep golden and crisp, and a little cheese may just start to show at a corner.
5
Rest briefly and serve hot

2 Mins No heat

Let the aborrajados rest for 2 minutes so the cheese sets slightly and the crust stays crisp. Serve hot, while the cheese still pulls in strands.

Serve them hot - cold aborrajados lose their crunch and the cheese firms up.

Done when: The crust crackles when cut and the cheese stretches.

Finishing Touches & Plating

Serve hot, straight from the paper towel, while the cheese is still melting and the crust is still crisp.

Nutritional Physiology & Benefits

Nutrition

Energy

427

kcal / serving

Protein

13g

Complete AA

Carbs

56g

Complex

Fats

18g

Healthy

Per serving (4 servings · 1 serving ≈ 185 g)
Energy	427 kcal
Protein	13 g
Carbohydrates	56 g
Fat	18 g
Fibre	3.1 g
Sugar	25.9 g
Sodium	459 mg

Per 100g
Energy	231 kcal
Protein	7.2 g
Carbohydrates	30.4 g
Fat	9.8 g
Fibre	1.7 g
Sugar	14 g
Sodium	248 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Potassium and vitamin C from the ripe plantains, calcium from the cheese, and vitamin A from the frying oil. Nutrition is estimated.

Potassium From Ripe Plantains

Ripe plantains are a good source of potassium, which helps keep blood pressure steady as part of a balanced diet.

Calcium From the Cheese

The cheese filling adds calcium for bones and teeth, plus protein that makes a small snack feel satisfying.

Real Energy for a Long Afternoon

At 427 kcal a serving, two fritters give steady energy from plantain starch - a proper afternoon snack, not a nibble.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Hot Chocolate or Aguapanela

Colombians eat aborrajados with a mug of hot chocolate or aguapanela, the warm panela drink - the heat melts the cheese further and the sweetness echoes the guava paste.

Sides

Fresh Fruit Salad

A sharp fruit salad of mango, pineapple and lime cuts through the fried richness and resets the palate between fritters.

Full Menus

Sancocho as a Main Course

Serve aborrajados as the snack before a pot of sancocho - the fried sweet-savoury bite wakes the appetite for the hearty soup that follows.

More Pairings

A Cold Beer or Fresh Limeade

Something cold and sharp - a light beer or a limeade - balances the hot, sweet, fried fritter better than another sweet drink would.

Complete menu

Serve aborrajados hot with aguapanela and a fruit salad, then a pot of sancocho - a Valle del Cauca afternoon from snack to supper.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Do Not Eat Them Cold and Soggy

Aborrajados left sitting go soft and greasy as the batter absorbs oil. Eat them within minutes of frying. This is general information, not medical advice.

Avoid Reusing Old Frying Oil

Oil heated many times forms compounds that are hard on the stomach and taste bitter. Fry in fresh oil and discard it after. This is general information, not medical advice.

Watch the Sugar Load

Two fritters carry about 26 g of sugar from plantain and guava paste - a real share of the day's sugar, so keep the rest of the meal light. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsTwo fritters make a filling snack; enjoy them hot and keep the rest of the day's fried food light.
ChildrenChildren love the sweet cheese filling - cut one fritter into fingers and check it is cool enough inside before serving.
ElderlySoft inside and easy to chew, but the fried crust and sugar mean one fritter is a better portion for smaller appetites.
Pregnant womenSafe when freshly fried and served hot; make sure the cheese is a pasteurised melting cheese.
Breastfeeding womenA fine occasional snack - the energy helps meet higher needs, but keep portions modest.
AthletesGood post-training energy from plantain starch and cheese protein, best eaten within a couple of hours of training.
Weight gainAt 427 kcal a serving with cheese and plantain, this is a useful energy-dense snack.
Weight lossOne fritter, not two, with a fruit salad instead of a second helping - the sugar and frying oil add up fast.

Health Conditions — Adjust or Avoid

Conditions

DiabetesTwo fritters carry about 56 g of carbohydrate and 26 g of sugar - a large share for one snack, so check with your clinician and consider one fritter only.
High blood pressureThe sodium is moderate at about 459 mg a serving, mostly from the cheese - keep the portion to one fritter if salt is a concern.
Kidney diseaseThe cheese and plantain are both fairly high in potassium, so ask your clinician whether this fits your plan.
GoutFried food and rich cheese can be triggers for some people; keep portions small and ask your clinician if you are unsure.
Stomach issuesFried food can be hard on a sensitive stomach - skip this during a flare-up and choose a baked plantain instead.
Cardiovascular diseaseDeep-fried food and full-fat cheese are high in saturated fat, so treat this as an occasional food and ask your clinician about portions.
Fatty liverFried, sweet food is best kept occasional with fatty liver disease - one fritter with fruit salad is a lighter way to enjoy it.
Food allergiesContains wheat (gluten), egg, milk and cheese. People with wheat, egg or dairy allergy must not eat it - a rice-flour batter and dairy-free cheese are possible swaps.
Special therapeutic dietsNot suitable for low-fat, low-sugar or gluten-free diets as written; ask a dietitian about a baked, rice-flour version.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cool completely, then store in a sealed container lined with paper towel.
In the fridge: Up to 2 days in the fridge; the crust softens.
In the freezer: Up to 1 month, wrapped tightly; freeze before the second fry for best results.
How to reheat: Reheat in a hot oven at 200°C (400°F) for 8 minutes until crisp and the cheese melts - reheat to 74°C (165°F) inside. Avoid the microwave, which makes them soggy.
Freezing recommended: Yes, if frozen before the final fry - fry from frozen for 4 minutes.
Signs it has spoiled: A sour smell, slimy batter or mould means they are past their best - throw them away.

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