Fried Dessert Plantains a La Colombiana





Introduction: Fried Dessert Plantains a La Colombiana

About: I'm Mario Caicedo Langer, from Colombia, former Navy officer and BSc in Naval Sciences. Right now I'm Technical Director and Technology Lead Teacher at STEM - Engineering for Kids Azerbaijan. Also, I'm artis...

This is the the story of two little brothers, who grew up together but had to walk separated paths. Now, they're travelling the world, looking for adventures, wonders and treasures. Both brothers are gifted: one inherited his mother's great culinary skills and learned how to cook tasty dishes. There is no impossible recipe for him and he always has the perfect touch to make everything delicious!

On the other hand, the second brother learned how to... build junkbots and stuff using plastic trash.

But not today, because Instructables' Fried Day caught me on town, so I will share with you how to make delicious plantains filled with mozzarella cheese and some typical Colombian sweets: Arequipe (or "Dulce de Leche") and Bocadillo (guava paste), a dessert so easy to prepare even the not-cook-in-a-million-years sibling of the Caicedo-Langer family can prepare. This is my first kitchen instructable, so I hope you enjoy it.

CAUTION: Due to their thick consistency, hot arequipe and bocadillo are known to be extremely tongue burners ("Napalm in your mouth" level). So, before eating, wait a few minutes until these sweets get warm.

Step 1: Ingredients

If you are in South America you won't have problem finding the ingredients. But if you are in North America, probably you will need to visit the latino neighborhood of your city. In San Francisco there is Mission District, in Mission St. and 22nd.
  • Mature plantains: you can determinate it by the peel color: yellow with big black spots.
  • Mozzarella cheese: In Colombia, we use "Doblecrema" cheese. But Mozzarella is your best choice.
  • Arequipe: It has different name in South America, depending of the country you are: Arequipe, Cajeta, Manjar, Manjar Blanco, Dulce de Leche. If you can't find it, here is an instructable of how to do it.
  • Bocadillo: A traditional guava paste from Colombia. Most of the times, you can find it enveloped on plantain leaves. If you can't find the Bocadillo, you will have to use only Arequipe.
  • Oil: Canola or peanut.

Step 2: Prepare the Plantains

Cut both tips of the plantain, then open the peel with a lengthwise cut (from tip to tip). Make a lengthwise cut on the plantain, being careful of no cutting completely (or you will have a plantain cut in halves). Just reach the center of the plantain and stop.

Step 3: Preparing Bocadillo and Cheese

Cut bocadillo and cheese in thin strips (NOTE: thinner than the strips on the photo)

Step 4: The Filling

Spread some arequipe inside the plantain, then insert bocadillo and mozzarella strips. Insert three toothpicks on each plantain, avoiding the plantains fall apart when frying.

Step 5: Fry the Plantains

Don't you have a fryer? No problem! You have two ways for frying the plantains:
  1. Traditional: put the plantains in a pan with a little bit of oil. Put the lid and wait until the bocadillo and the cheese get melted and the plantain gets brown and soft enough for being cutted with a fork (my favorite way).
  2. Fried Day: Put the plantains into a fryer at 325 F until it gets brown and soft. At the end, add some extra arequipe.
Remove the plantains from the pan/fryer. Put on a paper towel for absorving the excess oil. Serve the plantain and, if you want, put some vanilla ice cream. Delicious!



    • Backpack Challenge

      Backpack Challenge
    • BBQ Showdown Challenge

      BBQ Showdown Challenge
    • Stick It! Contest

      Stick It! Contest

    29 Discussions

    OMG...I hold you personally responsible for the 10 pounds I will gain!!!LOL. No, just kidding...but I think I have bought out the entire supply of plantains from the grocers. I made one...silly me...just one and my family hung around in the kitchen until several dozen more were served. Thank you for the wonderful recipe!

    1 reply

    I love to hear that!! That's awesome! Thank you so much for doing my recipe! :-)

    I was very surprised to see this instructable from you! I really enjoyed reading the intro! I hope you shared the link with your brother! Never mind about the pizza, I'll take these any day! These look amazingly delicious! I will keep my eye open for them so I can try this recipe. I think you have inspired me! Thanks for sharing!

    4 replies

    Really? It makes me feel special! Thanks. I loved it! I enjoyed reading about the author! But I am going to make these even if I might not be able to buy plantains. I have missed you!

    I grew up with plátanos maduros but they were nothing like these! These look amazing! Can't wait to try!

    1 reply

    Another great way to eat fried plantains or fried banana's is to take a bunch of cinnamon red-hot candy's, put them in a small pot with a bit of water to make a
    syrup-the more candy (the hotter the taste of the syrup).
    Lightly brown the banana's in butter, then on your plate pour the syrup over the fried
    bananas...yummy! a great desert.

    1 reply

    Great job on the recipe and the photos - I enjoyed just reading your words :) Now, to try and find the ingredients waaaaay up here in Manitoba. We have to make all our own HIspanic foods as there are no restaurants that serve this yummy food. Thanks again!

    1 reply

    Without really knowing how your dish is supposed to taste (it sounds GREAT...) I'd dare suggesting that "If you can't find the Bocadillo", perhaps you could look for "dulce de membrillo" (quince paste), and/or "dulce de batata" (sweet potato paste) and/or "dulce de mamón/papaya" (pawpaw paste). If you don't mind something TERRIBLY sweet you may even go for "zapallo en almibar" (pumpkin or squash -not sure- prepared in small cubes and marinated in syrup). At any rate, that would be more fun than just settling for Bocadillo.only... All the best.

    1 reply

    Hi Claudg1950

    The bocadillo has very charateristics consistency and flavor and this ingredient, along the cheese, is the traditional Colombian filling for the plantain. Bocadillo is sweet, Arequipe is sweet and I think there is no problem using only one of these, because each one tastes delicious. If you want to make this recipe with dulce de membrillo, dulce de batata or dulce de papayuela, awesome! But the idea is to show two of the most traditional sweet ingredients in the Colombian gastronomy.

    Thanks for your comment! :-)

    In all seriousness, I honestly think you might have the best Instructables on this entire site. So many great ideas! Thank you so much for sharing them with us!

    1 reply