Can I bake these bolones instead of frying them?
While traditionally fried, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden. They won't be as crispy as fried ones.
BREAKFAST
Ecuadorian Bolones de Verde: Savory Plantain Dumplings with Pork and Cheese
Experience the authentic flavors of Ecuador with these delightful bolones de verde. Mashed green plantains are expertly shaped and filled with a savory combination of seasoned pork and rich, melty cheese, then fried until golden and irresistibly crispy. These hearty dumplings are a beloved breakfast or snack, offering a true taste of traditional Ecuadorian cooking.
HOW TO MAKE IT
Let's cook.
01
Peel the green plantains and cut them into 2-inch pieces. Place the plantain pieces in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium and cook for 15-20 minutes, or until the plantains are tender when pierced with a fork.
02
Drain the cooked plantains and immediately transfer them to a large bowl. Mash them thoroughly with a potato masher or a sturdy fork until a smooth, dough-like consistency is achieved. Season the mashed plantains with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
03
In a separate bowl, combine the cooked pork, crumbled queso fresco, diced red onion, chopped cilantro, ground cumin, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Mix well to create the filling.
04
Take a portion of the mashed plantain mixture (about 1/4 cup) and flatten it into a disc in your palm. Place about 1 tablespoon of the pork and cheese filling in the center. Carefully bring the edges of the plantain dough together to enclose the filling, forming a smooth, round ball. Repeat with the remaining plantain and filling.
05
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 bolones into the hot oil, ensuring not to overcrowd the pan.
06
Fry the bolones for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining bolones.
07
Serve the hot bolones immediately.
About This Recipe
Experience the authentic flavors of Ecuador with these delightful bolones de verde. Mashed green plantains are expertly shaped and filled with a savory combination of seasoned pork and rich, melty cheese, then fried until golden and irresistibly crispy. These hearty dumplings are a beloved breakfast or snack, offering a true taste of traditional Ecuadorian cooking.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For easier mashing, mash the plantains while they are still hot. A little oil on your hands can prevent the plantain dough from sticking when forming the bolones.
Easy Substitutions
You can substitute the pork with cooked ground beef or chicken. Mozzarella or a mild white cheese can replace queso fresco. For a vegetarian option, omit the pork and add sautéed bell peppers or mushrooms to the cheese filling.
Storage & Reheating
Store leftover bolones in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes, or in an air fryer until heated through and crispy.
Serving Suggestions
Serve these Ecuadorian Bolones de Verde with a fried egg and a cup of strong coffee for a traditional breakfast. They also pair wonderfully with a side of aji criollo (Ecuadorian hot sauce) or a simple fresh tomato and onion salsa. For a heartier meal, enjoy them alongside a small bowl of chicken or beef broth.
Common Mistakes
Using ripe plantains: This will result in sweet, mushy bolones that don't hold their shape. Always use firm, green plantains. Not mashing plantains thoroughly: Lumpy plantain dough will lead to an uneven texture. Mash until completely smooth. Overfilling the bolones: Too much filling can make them difficult to seal and prone to bursting during frying. Overcrowding the frying pan: This lowers the oil temperature, leading to greasy bolones. Fry in batches to maintain consistent heat.
Frequently Asked Questions
What if I can't find queso fresco?
A mild, crumbly feta cheese (rinsed to reduce saltiness) or a firm mozzarella can be used as a substitute.
Can I prepare the plantain dough ahead of time?
Yes, you can mash the plantains and form the bolones a day in advance. Store them covered in the refrigerator and fry just before serving.
MORE TO KNOW
The key to perfect bolones de verde is using very green, unripe plantains. As plantains ripen, their starch converts to sugar, making them sweeter and softer, which is not ideal for the firm, savory dough required for bolones. If your plantains are slightly yellow, they might still work, but the texture will be softer and stickier. The initial cooking of the plantains is crucial; they must be tender enough to mash smoothly but not overcooked to the point of becoming watery. Achieving a good seal around the filling is also important to prevent the cheese from oozing out during frying.
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