Aborrajados de Plátano Maduro

Ingredients

• 3 very ripe plantains, skins fully black, about 750 g ⇄
• 200 g fresh melting cheese, in fingers
• 60 g bocadillo (guava paste), in thin slices
• 100 g plain flour
• 1 egg
• 120 ml milk
• 10 g sugar
• 5 g baking powder
• 2 g salt
• 1 L neutral oil, for frying

The words inside

Guava

Allergen screen

Found: gluten · dairy · egg

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Peel the plantains and cut them into 3 cm lengths, then fry at 160 C (320 F) until they are the colour of honey and give easily under the back of a spoon, about 4 minutes. 4 min
2. Press each piece flat between two boards to roughly 1 cm; it should spread without splitting at the edges.
3. Sandwich a finger of cheese and a slice of bocadillo between two flattened pieces and pinch the edges closed.
4. Whisk the flour, egg, milk, sugar, baking powder and salt to the thickness of double cream; it should coat a spoon and fall from it in a slow ribbon.
5. Raise the oil to 180 C (355 F), dip each parcel and fry until the batter is set and pale gold, about 2 minutes, so the cheese is soft but still inside. 2 min