Great advice from Jamal, our production assistant: When Aborrajados call, you answer. This is one of his favorite recipes and perhaps all the culinary proof we need that the best things in life come in small packages.At first pass, sure, these little Columbian delights may seem like a simple concept: fried plantain slices stuffed with cheese and guava paste, battered, and fried again. It might even sound like your average fritter.
But then you taste it.
The creamy mozzarella cheese gets super melty and works into the sweet plantain and guava paste, almost like a gooey plantain dumpling. The contrasting crispy, golden crust wears a light coat of cinnamon and sugar for a bit of warmth. Sweet. Savory. Sublime. “The cheese, sweet plantain, and guava paste become this marriage of gluttony,” says Jamal. “It creates a euphoric feeling as soon as you bite into it.”
There you have it. Eat them in the a.m., the p.m. — any time that ends in ‘m.’ They’re as good for breakfast as they are for a sweet treat or a late-night snack. Indulge away!
Serves: 4 to 6
Vegetable oil, for frying
2 very ripe plantains, peeled and cut into 1 ½”-thick slices
½ cup shredded mozzarella cheese
7 oz Goya Guava Paste, cut into ½’’ cubes
2 large eggs
¼ cup packed all-purpose flour
2 Tbsp whole milk
2 Tbsp granulated sugar
½ tsp baking soda
½ tsp kosher salt
Powdered sugar, for dusting
Line a plate with paper towels.
Fill a large heavy bottom pot halfway with vegetable oil. Heat the oil over medium-high heat until it registers at 350° on an instant-read thermometer. Adjust the heat as needed to maintain this temperature throughout the frying process.
Fry the plantain slices until golden brown, moving them around in the oil for about 4 minutes. Using a slotted spoon, transfer the fried plantains to the paper towel-lined plate. Let cool until safe to handle.
On a large cutting board, place 1 fried plantain between 2 pieces of parchment paper and, using the bottom of a cup, flatten it until it's about ¼” thick. Repeat with the remaining plantains.
To stuff the fried plantains: Divide the plantains into pairs of a similar size. Sandwich 1 guava paste cube and 1 tablespoon of shredded mozzarella between two fried plantains, pressing the edges to seal them. Repeat with the remaining plantains.
In a large bowl, whisk together the eggs, all-purpose flour, milk, sugar, baking soda, and salt until smooth.
Working in batches, dip the stuffed plantains into the batter, fully coating them and shaking off any excess. Fry for about 2 minutes, flip, and fry for another 2 minutes until golden brown and crispy.
Transfer the aborrajados to the paper-towel lined plate. Let cool for 5 minutes.
Serve warm on a large plate with a dusting of powdered sugar. Enjoy!
Recipe source: Spruce Eats