{"id":5482,"date":"2020-12-24T15:29:11","date_gmt":"2020-12-24T15:29:11","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=5482"},"modified":"2022-09-24T17:47:01","modified_gmt":"2022-09-24T17:47:01","slug":"jorges-colombian-ripe-plantain-aborrajados","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/jorges-colombian-ripe-plantain-aborrajados\/","title":{"rendered":"Aborrajados de Jorge, bu\u00f1uelos de pl\u00e1tano colombiano"},"content":{"rendered":"\n

Aborrajados is a typical dish from the Valle del Cauca region in Colombia. It is usually served as a side dish but people often eat it as a snack or even dessert because of its sweet taste. This dish\u2019s main ingredient is ripe plantains. <\/p>\n\n\n\n

The first time I ate aborrajados was at school. We had a really good school cafeteria run by an Italian lady by the name of Simonetta. She also ran a restaurant of the same name. I remember this restaurant was an institution of great food (mostly Italian) in my hometown during the 1980s and early \u201990s. I don\u2019t remember her last name\u2014but I remember her cooking was amazing. A couple of her kids went to the same school I did, so that meant she was really involved with everyday school life. Luckily for me, that meant great food. Her comida was so legendary that every time the lunch bell rang, me and my friends would sprint to the cafeteria line to be able to snatch an aborrajado or any other snacks she had made for the day. <\/p>\n\n\n\n

I love alborrajados because they are super easy to make, and although fried, have a high nutritional value\u2014and are delicious. Also, I love plantains<\/a> in any shape or form. <\/p>\n\n\n\n

My grandma taught me how to make these. Sometimes she would add a variation to make it more a dessert than a snack by adding guava paste. I like them better without the guava paste, but some people in my family had a serious sweet tooth so it was a continuous argument about which version was better. <\/p>\n\n\n\n

To try more traditional Colombian family recipes, check our our family-famous recipes for pescado frito or fried whole mojarra<\/a><\/strong>, <\/a>flan de leche<\/a><\/strong> and patacones<\/strong> with<\/strong> hogao<\/strong><\/a>.<\/p>\n\n\n\n

Ready to Make Melty-Amazing Plantain Aborrajados?<\/h2>\n\n\n
\n\t\t
\n\t\t

Jorge\u2019s Aborrajados, Colombian Plantain Fritters<\/h2>\n\n
\n \t\t \t\t\tRecipe by Jorge Morales<\/span>\n \t\t\n
\n\t\t\t\t
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Colombian<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1<\/span> plantain, yellow, large<\/span><\/p><\/li>

    • <\/span>

      vegetable oil, for frying<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> queso campesino or mozzarella cheese, grated<\/span><\/p><\/li>

    • For the Batter<\/strong><\/li>
    • <\/span>

      2<\/span> eggs<\/span><\/p><\/li>

    • <\/span>

      4<\/span> Tbsp<\/span> flour<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> sugar<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> whole milk<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> baking soda<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> salt<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Peel the plantains and cut them crosswise into 1 1\/2-inch chunks.<\/li>
      • Make the batter: Mix the flour, sugar, baking powder, and salt in a small bowl. <\/li>
      • Add the eggs, mixing them well.<\/li>
      • Gradually add the milk to make a smooth batter. Cover and set aside.<\/li>
      • Fill a third of a large pot with vegetable oil and preheat to 360\u00b0.<\/li>
      • Place the plantain chunks in the pot. Fry until golden brown, about 3 to 4 minutes.<\/li>
      • Remove the plantains with a slotted spoon and drain on paper towels. <\/li>
      • Cool them for 10 to 15 minutes.<\/li>
      • Place the cooled, fried plantain chunks on parchment paper or plastic wrap and flatten each to \u00bc-inch thickness.<\/li>
      • Place grated cheese in the center of each plantain patty and cover with another patty\u2014like making a sandwich. Press the edges to seal the cheese inside the plantain patties. <\/li>
      • Dip the sandwich in the batter and drop in the oil, in batches of 2 at a time. Fry for about 1 minute on each side or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • Jorge says in Colombia these are made with queso campesino, which is a bit salty, to balance the flavor.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t