Can I bake the bolones instead of frying them?
While traditionally fried for crispiness, you can bake them at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden. They won't be as crispy as fried ones.
BREAKFAST
Ecuadorian Bolón de Verde with Cheese and Fried Egg
Experience a taste of Ecuador with these savory green plantain dumplings, traditionally filled with cheese and served with a perfectly fried egg. This hearty breakfast is a staple in Ecuadorian cuisine, offering a delightful blend of textures and flavors to start your day.
HOW TO MAKE IT
Let's cook.
01
Peel the green plantains and cut them into 1-inch thick pieces. Place the plantain pieces in a large pot and cover with water. Add 1/2 teaspoon of salt.
02
Bring the water to a boil over medium-high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the plantains are tender when pierced with a fork but still firm.
03
Drain the plantains well and immediately transfer them to a large bowl. Mash the hot plantains thoroughly with a potato masher or a sturdy fork until smooth. Add the melted butter, remaining 1/2 teaspoon of salt, and black pepper. Mix well to combine.
04
Take about 1/4 cup of the mashed plantain mixture and flatten it into a disc in your palm. Place 1-2 tablespoons of crumbled queso fresco in the center, then carefully form the plantain around the cheese to create a smooth, round ball (bolón). Repeat with the remaining plantain mixture and cheese.
05
Heat 1/2 cup of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the bolones in the skillet, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, turning occasionally, until golden brown and crispy all over.
06
Remove the bolones from the skillet and place them on a plate lined with paper towels to drain excess oil. Keep warm.
07
In the same skillet, if needed, add a little more oil to ensure there is about 1 tablespoon. Fry the eggs one at a time over medium heat for 2-3 minutes, or until the whites are set and the yolk is still runny (or to your desired doneness).
08
Serve the warm bolones immediately, topped with a freshly fried egg.
About This Recipe
Experience a taste of Ecuador with these savory green plantain dumplings, traditionally filled with cheese and served with a perfectly fried egg. This hearty breakfast is a staple in Ecuadorian cuisine, offering a delightful blend of textures and flavors to start your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cumin to the mashed plantains. Ensure your plantains are very green and firm; ripe plantains will be too sweet and soft for this recipe. Mashing the plantains while they are still hot is crucial for a smooth texture.
Easy Substitutions
If queso fresco is unavailable, mozzarella or a mild white cheddar can be used. For a richer flavor, you can use lard instead of vegetable oil for frying the bolones. Avocado oil or canola oil are also suitable frying alternatives.
Storage & Reheating
Leftover bolones can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through and slightly crispy again. Fried eggs are best enjoyed fresh.
Serving Suggestions
Serve with a side of fresh avocado slices, a dollop of ají (Ecuadorian hot sauce), or a simple side salad. A cup of strong Ecuadorian coffee or fresh fruit juice pairs wonderfully with this hearty breakfast.
Common Mistakes
Using ripe plantains will result in a sweet, mushy texture that won't hold its shape. Not mashing the plantains while hot can lead to lumpy bolones. Overcrowding the pan when frying can lower the oil temperature, leading to greasy rather than crispy bolones. Not draining excess oil after frying can make the bolones soggy.
Frequently Asked Questions
What kind of plantains should I use?
You must use green, unripe plantains. They are firm and starchy, essential for the savory flavor and texture of bolones.
Can I prepare the bolones ahead of time?
Yes, you can form the bolones and store them covered in the refrigerator for up to 1 day before frying. Bring them to room temperature before frying for best results.
What is queso fresco?
Queso fresco is a fresh, mild, unaged white cheese common in Latin American cuisine. It crumbles easily and has a slightly salty, milky flavor.
MORE TO KNOW
The key to perfect Bolón de Verde lies in the plantain preparation. Boiling them until tender but not mushy, and then mashing them while hot, creates the ideal consistency for forming the dumplings. The slight sweetness of the plantain combined with the salty cheese and rich fried egg makes for a truly satisfying meal. This dish is often served with a side of ají (Ecuadorian hot sauce) for an added kick.
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