Bolón de Verde, or Green Plantain Ball, is a traditional Ecuadorian delight typically enjoyed for breakfast. It's a hearty and satisfying dish made primarily of green plantains, often mixed with cheese or pork. This comforting and rustic dish has a crispy exterior with a soft and flavorful interior, embodying the rich flavors synonymous with Ecuadorian cuisine.
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Peel the green plantains and cut them into thick slices.
In a large pot, bring water to a boil and add the plantain slices along with a pinch of salt. Cook them until tender, approximately 15-20 minutes.
Once tender, remove plantains from water and drain. In a large mixing bowl or using a mortar and pestle, mash the plantains while they are still warm.
Add butter or lard to the mashed plantains, mix until well incorporated. Add the crumbled cheese and crumbled bacon or chicharrones if using. Season the mixture with salt as required.
Take portions of the mixture and shape them into balls, approximately the size of a medium orange.
Heat oil in a frying pan over medium-high heat. Fry the balls until they are golden brown on all sides, about 5 minutes.
Ensure the plantains are green and not ripened for a perfect balance of starchiness and flavor.
For a vegetarian version, skip the bacon or chicharrones and add more cheese or grilled vegetables.
Can I make Bolón de Verde vegetarian?
Yes, you can skip the bacon or chicharrones and add more cheese or grilled vegetables for a vegetarian version.
What type of cheese can I use?
You can use fresh cheese like quesillo or mozzarella. Feta can also be used for a different taste.
How should I store leftover Bolones?
Bolones are best eaten fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying or microwaving.
What can I serve with Bolón de Verde?
Serve with a side of fresh salsa or avocado. It pairs well with a hot cup of coffee.
Can I add spices to the recipe?
Yes, you can add spices such as cumin or annatto for a more robust flavor profile.
