Aborrajados is a traditional heavenly Colombian side dish. In this recipe, we made some minor but significant changes. Instead of a double fried plantain, it went from fryer to oven and we replaced regular sugar by using a substitute.
• 2 ripe plantains, large
• Canola or Vegetable oil for frying
• 8oz fresh mozzarella cheese, sliced
• 2 eggs
• 4 tablespoons all-purpose flour
• 2 tablespoon sugar substitute, Splenda
• 2 tablespoons 2% milk
• Pinch salt
1. Prepare the batter. Mix the flour, sugar and salt in a small bowl. Add the eggs and whisk until it is well-blended.
2. Add milk and continue to whisk until smooth. Set aside.
3. Heat oil in frying plan while slicing plantains crosswise about 1 ½ inches thick.
4. Working in batches, add plantain slices to the hot oil and fry them until they are golden.
5. Remove the plantains and drain on paper towels. Let cool slightly.
6. Preheat oven to 425 degrees. Using a tostonera or simply the back of two bowls, flatten plantain slices.
7. In the meantime, place sliced cheese between two patties to make plantain sandwiches. Press the edges.
8. Create your own drip tray by placing a cooling rack on top of a cookie sheet. One at a time, dip the sandwiches in the batter and place onto your drip tray.
9. Bake plantains for 10 mins and broil for one additional minute. Serve warm.
Makes 6-8 sandwiches.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.