Colombian Stuffed Plantain Fritters (Aborrajados)

Name: Colombian Stuffed Plantain Fritters (Aborrajados)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Colombia
Ingredients: 3 large very ripe plantains (about 2 lb/900 g total), yellow with black spots; 8 oz (225 g) queso fresco or low-moisture mozzarella, cut into 9 thick sticks; 3 large eggs; 1/2 cup (60 g) all-purpose flour; 1 teaspoon (5 g) fine salt; 4 cups (1 L) vegetable oil, for frying

Aborrajados Say it: ah-boh-rah-HAH-dohs

By the Passport Plate editors. Published November 8, 2026.

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Aborrajados are a beloved Colombian snack of sweet, ripe plantains stuffed with cheese, dipped in a simple egg batter and fried until crisp. They are especially associated with the Valle del Cauca and Cali, where they are sold in cafés and street stalls and eaten as an appetizer or afternoon treat. The contrast is the point: a soft, caramel-sweet plantain shell, molten salty cheese, and a thin, golden crust. Hot from the oil, they are irresistible with ají or a cup of coffee.

Colombian Stuffed Plantain Fritters (Aborrajados)

Aborrajados

Pronounced ah-boh-rah-HAH-dohs

Serves: 4
Prep: 20 min
Cook: 30 min
Total: 50 min
Level: Medium

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

3 large very ripe plantains (about 2 lb/900 g total), yellow with black spots
8 oz (225 g)225 g (8 oz) queso fresco or low-moisture mozzarella, cut into 9 thick sticks
3 large eggs
1/2 cup (60 g)60 g (1/2 cup) all-purpose flour
1 teaspoon (5 g)5 g (1 teaspoon) fine salt
4 cups (1 L)1 L (4 cups) vegetable oil, for frying

Method

Peel the plantains and cut each crosswise into 3 pieces, about 2½ inches (6 cm) long. Heat the oil in a deep heavy pot to 350°F (175°C).
Fry the plantain pieces in batches until golden and tender, 5 to 6 minutes, turning once. Drain on paper towels and let cool until easy to handle.
Make a deep lengthwise slit in each piece, opening it into a pocket without cutting all the way through. Tuck a piece of cheese into each pocket, then press the plantain closed around it.
In a wide bowl, whisk the eggs with the flour and salt until smooth and thick enough to coat the back of a spoon.
Dip each stuffed plantain in the batter, turning to coat evenly and letting excess drip back into the bowl.
Fry the battered plantains in the hot oil, in batches, until deep golden and crisp, 2 to 3 minutes per side. Drain on paper towels and serve hot.

Regional variant: Aborrajado valluno with bocadillo (Aborrajado valluno con bocadillo)

In Valle del Cauca, a thin slice of guava paste (bocadillo) is tucked in with the cheese before battering. Use about 4 oz (115 g) bocadillo cut into 9 thin strips and reduce the cheese to 6 oz (170 g) so the pockets close easily; fry as directed.

Cook's notes

Use plantains that are fully ripe—yellow with plenty of black spots—so they mash slightly and taste sweet.
Keep the oil at 350°F (175°C); if it is too hot the batter browns before the cheese melts, and if too cool the fritters turn greasy.
Press each stuffed plantain gently closed and coat it right before frying so the cheese does not leak.

Serve with

Serve hot with ají (Colombian chile sauce), or alongside coffee or hot chocolate.

Make ahead and storage

Stuff the plantains up to 1 day ahead and refrigerate; batter and fry just before serving so the crust stays crisp.

Colombian Stuffed Plantain Fritters (Aborrajados)