Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 10 aborrajados.
- 2 ripe (black and yellow) plantains
- 1/2 cup grated cheese (farmer's cheese, Monterey Jack, or mozzarella)
- 2 eggs
- 4 tablespoons flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 tablespoons milk
- Vegetable oil for frying
- Heat several inches of oil to 360 degrees.
- Slice the ends off of the plantains, then slice through the peel lengthwise several times to help remove the peel. Slice the plantains crosswise into 1 1/2 inch thick pieces.
- Fry the plantain slices in the oil until golden brown, about 4 minutes.
- Drain the plantain pieces on paper towels. When cool enough to handle, place each slice between two pieces of wax paper, and use the flat bottom of a glass to flatten the plantain to about 1/4 inch thickness.
- Sandwich 1-2 tablespoons of grated cheese between 2 slices of plantain, pressing the plantain together around the edges to seal in the cheese. Repeat with remaining plantain slices.
- Whisk the flour, sugar, baking soda and salt together. Stir in the eggs, and add enough milk to make a thick batter. Stir until well mixed.
- Dip the plantain "sandiwches" into the batter to coat them, then return them to the oil to fry in batches, until golden brown and crispy on the outside (about 4 minutes).
- Drain on paper towels and serve warm.
Makes about 10 aborrajados.