Bolón de Verde (Ecuadorian Green Plantain Balls with Cheese)

Bolón de verde is how much of coastal Ecuador starts the day. Green plantains are boiled, mashed with butter and mixed with cheese or crunchy pork cracklings (chicharrón), then shaped into big balls and fried until golden. They’re hearty, salty and simple. Serve them with a fried egg, a cup of strong coffee and a little ají.

• Servings: 4 (8 bolones)
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Ingredients

• 4 large green plantains
• 3 tablespoons butter or lard
• 1 1/2 cups (170 g) shredded mozzarella or crumbled queso fresco
• 1 cup chopped chicharrón (pork cracklings), optional
• 1 teaspoon salt
• Vegetable oil, for frying
• Fried eggs and ají, to serve

Instructions

1. Peel the plantains. Cut off the ends, slit the skin lengthwise and pull it off. Cut each plantain into 3 pieces.
2. Boil. Cook the plantains in salted boiling water for 20 minutes, until a fork slides in easily. Drain.
3. Mash while hot. Mash the plantains with the butter and salt until you get a thick, slightly chunky dough. Mix in the cheese and chicharrón.
4. Shape. With damp hands, form the dough into 8 balls about the size of a tennis ball, pressing firmly so they hold together.
5. Fry. Heat 1/2 inch of oil in a skillet over medium heat. Fry the bolones, turning often, for 6 to 8 minutes, until golden and crisp all over. Drain on a rack.
6. Serve hot with fried eggs, coffee and ají.

Tips

• Use truly green plantains. Yellow ones are too sweet and soft to hold the shape.
• Mash right away. Plantains harden as they cool, so work while they’re hot.
• Lighter version: brush with oil and bake at 425°F (220°C) for 20 minutes, turning halfway.

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