Aborrajados, recipe by Jaime Otero Llanos and Celmira Otero Llanos
A regional fried specialty from Cali
2 very ripe plantains
7 oz. of queso fresco (this can be found in Latin American specialty stores)
Vegetable oil for frying
1 cup of milk
1 tsp salt
1 tsp sugar
3/4 cup of flour
Make the batter by mixing milk, egg, salt, and sugar. Add one tablespoon of flour at a time until batter is semi-thick.
Peel and cut plantains into 2-inch sections. Fry until golden. Press down on the fried plantains to flatten them. Place a tablespoon amount of cheese in between the two sections of plantain. Using your fingers, press down on the sides of the plantain pieces. Dip the pieces in the batter for a couple minutes. Fry the aborrajados until golden brown.
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