Can I bake the bolones instead of frying them?
While traditionally fried, you can bake them at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden. They may not be as crispy.
BREAKFAST
Hearty Ecuadorian Bolones de Verde with Fried Egg and Coffee
Kickstart your morning with a true taste of Ecuador! These delightful green plantain balls, generously stuffed with savory cheese, are perfectly complemented by a sunny-side-up fried egg and a warm cup of coffee. It's a breakfast that's both satisfying and authentically flavorful.
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 medium saucepan and cover with water. Add 1/4 teaspoon of salt.
02
Bring the water to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the plantains are tender when pierced with a fork.
03
Drain the cooked plantains and immediately transfer them to a large bowl. Add the butter and the remaining 1/4 teaspoon of salt. Mash the plantains thoroughly with a potato masher or a sturdy fork until a smooth, dough-like consistency is achieved. Allow to cool slightly.
04
Divide the plantain dough into 4 equal portions. Flatten each portion in your palm, place about 2 tablespoons of crumbled queso fresco in the center, and carefully form into a ball, ensuring the cheese is fully enclosed.
05
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the bolones for 3-4 minutes per side, or until golden brown and slightly crispy. Remove and set aside on a paper towel-lined plate.
06
In the same skillet, add 2 tablespoons of fresh vegetable oil and heat over medium heat. Crack the 2 eggs into the skillet and fry for 2-3 minutes, or until the whites are set and the yolks are still runny (or to your preferred doneness).
07
Serve two bolones per plate, topped with a fried egg. Accompany with a hot cup of brewed coffee.
About This Recipe
Kickstart your morning with a true taste of Ecuador! These delightful green plantain balls, generously stuffed with savory cheese, are perfectly complemented by a sunny-side-up fried egg and a warm cup of coffee. It's a breakfast that's both satisfying and authentically flavorful.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cumin or a tablespoon of finely chopped cilantro to the mashed plantain dough. Ensure the plantains are very green and firm for the best texture.
Easy Substitutions
If queso fresco is unavailable, use mozzarella or a mild white cheese that melts well. For a richer flavor, you can use bacon fat instead of vegetable oil to fry the bolones.
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. Fried eggs are best enjoyed fresh.
Serving Suggestions
Serve with a side of aji criollo (Ecuadorian hot sauce) for a spicy kick. A small bowl of fresh fruit, such as mango or papaya, would complement the richness of the bolones. For a heartier meal, add a slice of avocado or a side of refried beans.
Common Mistakes
1. Using ripe plantains: Ripe plantains are sweet and soft, leading to a mushy bolón. Always use firm, green plantains. 2. Not mashing thoroughly: Lumpy plantain dough will result in unevenly cooked and textured bolones. Mash until very smooth. 3. Overfilling with cheese: Too much cheese can cause the bolones to burst during frying. Use a moderate amount and ensure it's fully sealed. 4. Frying on too high heat: This will burn the outside before the inside is heated through. Fry over medium heat for even browning.
Frequently Asked Questions
What kind of coffee is best?
A strong, dark roast coffee is traditional, but any coffee you enjoy will work.
Can I prepare the plantain dough ahead of time?
Yes, you can mash the plantains and form the balls a day in advance. Store them covered in the refrigerator and fry just before serving.
MORE TO KNOW
The key to perfect bolones is using very green, unripe plantains. As plantains ripen, their starch converts to sugar, making them sweeter and softer, which is not ideal for this savory dish. Mashing them while still warm helps create a smooth, pliable dough. If the dough feels too sticky, you can lightly grease your hands with a little oil before forming the balls. The cheese filling should be generous but fully enclosed to prevent it from oozing out during frying.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.