Bolón de Verde
Golden Ecuadorian balls made from soft green plantain, salty cheese, and crispy chicharrón — a hearty traditional coastal breakfast.
Ingredients
- green plantain4 pcs
- fresh cheese200 g
- chicharrón180 g
- water1000 ml
- vegetable oil2 tbsp
- salt1 tsp
Instructions
Wash the green plantains, trim the ends, and cut each in half. Place them in a pot, cover with water, and add salt.
Cook the plantains covered for 20–25 minutes, until soft; drain the water, but reserve 100 ml to adjust the consistency.
Peel the hot plantains and mash them with a pestle into a thick, even mass, adding the reserved water as needed.
Divide the mass into 4 portions. Place cheese and chicharrón in the center of each, seal the edges, and roll into tight balls.
Heat vegetable oil in a skillet over medium heat and fry the bolones for 3–4 minutes on each side until golden and crispy.
Serve the bolones hot, right after frying.
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