Aborrajados Vallunos: Cheese-Stuffed Ripe Plantain Fritters

Why You’ll Love This Recipe

• Classic Colombian sweet-savory bite: caramelized ripe plantain, salty gooey cheese, and optional guava paste.
• Shatteringly crisp batter outside, melty center inside—street-food comfort you can make at home.
• Approachable method with exact temperatures and timing for reliable results.
• Easy to customize: with or without guava, gluten-free option, and air-fryer directions.

Grocery List

• Produce: 3 very ripe plantains (black and speckled)
• Dairy: 8 oz salty melting cheese (queso campesino, queso doble crema, Oaxaca, or low-moisture mozzarella); milk; 1 large egg
• Pantry: All-purpose flour, baking powder, sugar, ground cinnamon, fine salt, neutral frying oil (canola/peanut), beer or club soda, guava paste (bocadillo, optional)

Full Ingredients

Plantains & Filling

• 3 very ripe plantains (each about 10–12 oz / 280–340 g)
• 8 oz (225 g) salty melting cheese (queso campesino or low-moisture mozzarella), cut into 6 sticks about 3 x 1/2 x 1/2 inches (7.5 x 1.25 x 1.25 cm)
• 4 oz (115 g) guava paste (bocadillo), optional, cut into 6 sticks roughly the same size as the cheese
• Fine salt, for finishing

Batter

• 1 large egg
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) cold beer or club soda
• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp ground cinnamon (optional but traditional)
• 1/4 tsp fine salt

For Frying & Serving

• Neutral oil (canola, peanut, or vegetable) for deep frying, enough for 1.5–2 inches (about 6–8 cups / 1.5–2 L)
• Optional dips: ají colombiano (chile-cilantro sauce) or suero costeño (tangy cultured cream)

Step-by-Step Instructions

Step 1: Prep the plantains and fillings

Peel the ripe plantains by trimming the ends, scoring the peel lengthwise, and lifting it away. Slice each plantain crosswise into 4 thick rounds (about 1 inch/2.5 cm). Cut the cheese (and guava paste, if using) into 6 even sticks so they fit neatly between two flattened plantain discs.

Step 2: Soften-fry the plantain rounds

Pour oil into a heavy pot to a depth of 1.5–2 inches. Heat to 325°F/165°C. Fry plantain rounds in batches without crowding, 3–4 minutes per side, until lightly golden and just tender. Transfer to a rack or paper towels to drain. Keep the oil hot for later.

Step 3: Flatten into discs

Place a warm plantain round between two pieces of parchment. Press gently with the bottom of a measuring cup, small skillet, or tostonera until 1/4 inch thick and 3–3.5 inches wide. Repeat with all 12 rounds. Work gently to avoid cracks; if a disc splits, patch it by pressing the edges together.

Step 4: Assemble the sandwiches

Lay 6 discs on a tray. Top each with a cheese stick and, if desired, a guava paste stick. Cap with a second disc and press around the edges to seal. If the discs are warm and pliable, the edges will adhere. For easy handling, chill the assembled sandwiches for 10 minutes (or secure with a toothpick you will remove after frying).

Step 5: Make the batter

In a bowl, whisk the egg, milk, and beer (or club soda). In another bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. Add dry to wet and whisk until smooth, 20–30 seconds. Do not overmix. Let the batter rest 10 minutes to hydrate while you heat the oil to 350°F/175°C.

Step 6: Batter and fry

Working one at a time, dip each plantain sandwich into the batter, letting excess drip off for 2–3 seconds. Carefully lower into the 350°F/175°C oil. Fry 2–3 minutes per side until deeply golden brown and crisp. Fry in batches to avoid crowding and maintain temperature. Transfer to a rack to drain; remove any toothpicks.

Step 7: Season and serve hot

While hot, sprinkle with a pinch of fine salt. Rest 2 minutes to let the cheese settle slightly. Serve immediately with ají colombiano or suero costeño if you like. The ideal bite is crisp outside, gooey cheese inside, and (optionally) a sweet ribbon of guava.

Pro Tips

• Use very ripe plantains with plenty of black speckles; they caramelize better and mash/press without cracking.
• Keep the batter cold (beer/club soda straight from the fridge) for a lighter, crisper shell.
• Stabilize the sandwiches: chill 10 minutes or briefly freeze 5 minutes before battering.
• Mind the oil: 325°F/165°C to soften plantains, 350°F/175°C to crisp the batter. Reheat between batches.
• If a disc tears, patch with a small piece of plantain and press; the batter will help seal it during frying.

Variations

• No-guava classic: Skip the guava paste for a purely savory-sweet cheese version.
• Gluten-free: Substitute 1 cup (120 g) rice flour or a 1:1 gluten-free blend; keep the baking powder.
• Air-fryer: Spray battered sandwiches lightly with oil and air-fry at 375°F/190°C for 8–12 minutes, flipping halfway, until golden and crisp.

Storage & Make-Ahead

Best eaten fresh. To hold for a short time, keep fried aborrajados on a rack in a 200°F/95°C oven for up to 30 minutes. Refrigerate leftovers up to 2 days; re-crisp in a 375°F/190°C oven or air-fryer for 8–10 minutes. For make-ahead, assemble sandwiches (without batter), wrap, and refrigerate up to 24 hours or freeze up to 1 month. Batter and fry straight from chilled; if frozen, thaw in the fridge before battering.

Nutrition (per serving)

Approximate per aborrajado: 520 calories; 26 g fat; 58 g carbohydrates; 12 g protein; 5 g sugar; 560 mg sodium. Values will vary with oil absorption and cheese choice.