Entree: Colombia – Cauca & Valle – Aborrajado (Fried ripe plantain fritters stuffed with cheese and sometimes pork rind)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Total 35 min

Ingredients

- 2 large ripe plantains, very soft and sweet
- 8 oz (225 g) queso campesino or queso costeño, sliced
- 4 oz (115 g) chicharrón, chopped (optional)
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt, plus more to taste
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 tsp (5 ml) vanilla extract (optional, for slight sweetness)
- Vegetable oil for deep frying
- Honey or hogao (Colombian tomato-onion sauce) for serving (optional)

Instructions

1. Peel the ripe plantains and cut each in half lengthwise. If very large, you can cut each half again to make 4 portions per plantain.
2. Flatten each plantain piece gently with the flat side of a knife or a spoon to create a pocket; alternatively make a shallow slit and open like a book.
3. Place a slice of cheese and a little chopped chicharrón (if using) inside each plantain pocket, then press closed so the filling is enclosed.
4. In a bowl whisk together the flour, sugar, baking powder, and 1/2 tsp salt. In a separate bowl beat the eggs with the milk and vanilla. Combine wet and dry to form a smooth batter; it should be thick enough to coat (add a splash more milk if too thick).
5. Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). There should be enough oil for shallow-deep frying (about 1–2 in / 2.5–5 cm deep).
6. Dip each stuffed plantain into the batter to coat fully, then carefully lower into the hot oil. Fry in batches to avoid crowding, 3–4 minutes per side, until deep golden and crisp.
7. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt if desired and serve hot with honey or hogao on the side.