Colombian Starter

Aborrajados

Aborrajados is Valle del Cauca-style ripe plantain fritters filled with melting cheese, battered and fried until deeply golden. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Colombian food
20 minsPrep time
20 minsCook time
Serves 4Servings
MediumDifficulty
Aborrajados
About this dish

Aborrajados: the story on the plate

Aborrajados is a Colombian starter with a clear sense of place. Aborrajados are strongly associated with Colombia’s Valle del Cauca, where ripe plantain and fresh cheese meet in a sweet-savoury fritter that can be served as snack, side or starter. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Aborrajados are strongly associated with Colombia’s Valle del Cauca, where ripe plantain and fresh cheese meet in a sweet-savoury fritter that can be served as snack, side or starter.

Why it is famous

They demonstrate a common Colombian flavour contrast: ripe plantain sweetness against salty fresh cheese.

Cultural significance

They demonstrate a common Colombian flavour contrast: ripe plantain sweetness against salty fresh cheese.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

360Calories
9gProtein
52gCarbs
13gFat
Ingredients

What you need

  • 2 very ripe plantains, skins heavily black-speckled
  • 180 mozzarella or queso costeño, cut into batons
  • 90 plain flour
  • 1 egg
  • 100 milk
  • 10 caster sugar
  • fine salt
  • 700 neutral frying oil
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Peel the ripe plantains and cut each into three thick pieces. Fry at 165°C for 4–5 minutes until soft and caramel-gold, then drain and cool just enough to handle.
  2. Flatten each fried plantain piece gently into an oval. Place a cheese baton in the centre and fold the plantain around it, pressing the edges so the cheese is enclosed.
  3. Whisk flour, egg, milk, sugar and salt into a smooth batter slightly thicker than double cream. Rest 5 minutes while the oil reheats.
  4. Dip each stuffed plantain completely in batter, letting excess drip back into the bowl.
  5. Fry at 175°C for 2–3 minutes, turning once, until the batter is puffed and golden and the cheese inside has softened.
  6. Drain briefly on a rack and serve warm, before the cheese firms but after the molten centre has cooled enough to eat safely.
Cook smarter

Tips, storage and serving advice

Shopping tips

Choose pre-cooked maize flour labelled for arepas/empanadas, firm green plantains for savoury dishes and very ripe black-speckled plantains for sweets. Fresh coriander and good avocados make a noticeable difference. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Aborrajados, prioritise fresh or properly stored versions of very ripe plantains, mozzarella or queso costeño, plain flour, egg; speciality seasonings should smell vivid rather than stale.

Common mistakes

Plantain that is merely yellow is not sweet or soft enough; loose sealing lets cheese escape; very hot oil browns batter before the centre warms.

Chef’s tips

Use truly ripe plantain with heavily spotted or blackened skin. The fruit should smell sweet before cooking.

How to know it is cooked

The outer batter is golden, plantain is completely soft and cheese pulls when the fritter is opened.

Plating advice

Serve two per plate with the cheese-filled centre revealed on one piece.

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