A Colombian treat that sits on the fence as both a savoury and sweet snack, aborrajados are a serious snack for those with a bent for the best of deep-fried food. The combination of plantain, cheese and jam is one of South America’s best.
- 4 ripe plantains, peeled
- vegetable oil, to deep-fry
- 50 g (⅓ cup) plain flour
- 2 tsp ground cinnamon
- 1 tbsp caster sugar
- ½ tsp baking soda
- pinch of salt
- 2 tbsp milk
- 1 egg
- 160 g mozzarella cheese, sliced
- 120 g guava paste or quince jam, cut into thin slices
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cut the plantains in half lengthways and in half or thirds (depending on the size) crossways. Heat 10 cm vegetable oil in a deep saucepan to 180˚C. Deep-fry the plantains, in batches, for 3–4 minutes until golden. Drain on paper towel (keep oil as you will use it a second time). When cool enough to handle, place a piece of plantain between two pieces of baking paper and flatten until about 1 cm thick.
To make the batter, combine the flour, cinnamon, sugar, salt and baking soda in a bowl. Whisk in the milk and egg until you have a smooth batter.
Using the plantains like slices of bread, place a slice of mozzarella on one side and a slice of jam on the other. Sandwich the two slices together and press to seal as well as possible. Repeat with the remaining plantains, cheese and jam.
Dip the sandwiches in the batter allowing the excess to drip back into the bowl.
Reheat the oil to 170˚C and fry the sandwiches for 2–3 minutes until golden.
Drain on paper towel and serve immediately.
Photography by Alan Benson