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Bolón de Verde (Ecuadorian Plantain Balls)

Bolón de Verde Ecuatoriano con Queso o Chicharrón – plato típico ecuatoriano

Photo: Pablo Jarrín / Wikimedia Commons, CC BY-SA 4.0

Bolón de verde is the king of Ecuadorian breakfasts. Green plantains are fried or boiled, mashed with butter and salt, and shaped into big balls filled with fresh cheese, pork cracklings (chicharrón) or both.

Bolones come from the Coast, around Guayaquil and Manabí, and are served hot with a fried egg and a cup of black coffee. With green plantains from any US grocery store you can make them in about half an hour.

Region: Coast · Difficulty: Easy

Bolón de Verde Ecuatoriano con Queso o Chicharrón – plato típico ecuatoriano

Bolón de Verde (Ecuadorian Plantain Balls)

Bolón de verde: Ecuadorian green plantain balls mashed with butter and stuffed with fresh cheese or pork cracklings. A classic breakfast served with fried eggs and coffee.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Ecuadorian
Servings 4 servings

Ingredients
  

  • 4 green plantains peeled, cut into 1.5-inch pieces
  • vegetable oil for frying
  • 3 tbsp butter or lard
  • 1 cup queso fresco crumbled
  • 1 cup chicharrón (pork cracklings) chopped, optional
  • 1/2 tsp ground annatto (achiote) optional
  • salt to taste

To serve

  • fried eggs
  • black coffee

Instructions
 

  • Fry the plantain pieces in oil over medium heat for 10 to 12 minutes, until soft inside and lightly golden. You can also boil them in salted water for 20 minutes.
  • While still hot, mash them in a bowl with the butter, salt and annatto until you get a dough with some small chunks.
  • Mix half of the cheese and half of the cracklings into the dough.
  • Take orange-sized portions, make a hole in the center, fill with more cheese or cracklings and close them into compact balls.
  • For a crispy crust, brown the bolones in a skillet with a little oil for 2 to 3 minutes per side.
  • Serve hot with fried eggs and coffee.
Keyword bolón de verde, bolon ecuadorian, ecuadorian bolon, green plantain balls

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Green plantains: sold as green plantains in most supermarkets (Walmart, Kroger, Publix) and in every Latin store. They must be fully green and firm.
  • Queso fresco: any Latin brand of queso fresco works. Mozzarella is a good melting substitute.
  • Chicharrón: buy pork cracklings at Latin butchers, or use crispy bacon bits.

Tips for the best Bolón de Verde

  • Mash the plantains while they are hot; cold plantain will not stick together.
  • Wet your hands slightly so the dough does not stick while shaping.
  • If the dough cracks, add a little more butter.
  • Leftover bolones reheat well in a skillet or air fryer.

Frequently asked questions

What is the difference between bolón and tigrillo?

Both use mashed green plantain. Bolón is shaped into balls; tigrillo is scrambled in a skillet with eggs and cheese.

Can I bake bolones instead of frying the plantains?

Yes. Boil the plantains instead of frying them, and brown the finished bolones in the oven at 400 °F for 15 minutes.

Can I make them ahead?

Yes. Shape them, wrap them and keep them in the fridge for 2 days or in the freezer for a month.

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