Bolón de Verde is a traditional Ecuadorian dish made from mashed green plantains, often mixed with cheese, pork (chicharrón), or other fillings, then shaped into balls and fried or baked. It’s a hearty and flavorful breakfast or snack, popular in coastal regions of Ecuador.
Ingredients
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4 green plantains (verdes)
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1 cup shredded cheese (queso fresco, mozzarella, or farmer’s cheese)
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½ cup cooked chicharrón (fried pork) (optional, can substitute with bacon or omit for vegetarian version)
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2 tbsp butter or lard
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Salt to taste
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Oil for frying (if frying instead of baking)
Execution
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Prepare the Plantains: Cut off the ends, slice lengthwise to remove the peel, then boil in salted water for 15–20 minutes until soft.
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Mash Plantains: Drain and mash them in a large bowl (traditionally with a wooden mortar, but a potato masher works).
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Mix Ingredients: Add butter, cheese, and chicharrón (if using). Knead until well combined.
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Shape into Balls: Form into fist-sized balls (bolones), compacting firmly so they hold shape.
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Cook:
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Frying Method: Heat oil in a pan and fry until golden and crispy.
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Baking Method: Bake at 375°F (190°C) for 15–20 minutes until slightly crispy outside.
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Serve Warm: Best enjoyed fresh with coffee, fried eggs, or avocado.
Additional Tips
✔ For extra crispiness, lightly flatten the balls before frying.
✔ If the mixture is too sticky, wet hands with oil while shaping.
✔ Can be made ahead and reheated in a skillet.
Q&A About This Recipe
Q1: Can I use ripe plantains instead of green ones?
A: No, green (unripe) plantains are essential because they’re starchy and hold their shape when mashed. Ripe plantains are overly sweet and soft, which causes the bolón to fall apart.
Q2: What’s the best cheese to use?
A: Traditional options include queso fresco, mozzarella, or farmer’s cheese for their mild saltiness and ability to melt. Avoid overly salty or hard cheeses.
Q3: Can I make bolones ahead of time?
A: Yes! Shape them and refrigerate (up to 2 days) or freeze (1 month). Reheat in a skillet or oven to bring back the crispiness.
Q4: Is there a vegan version?
A: Absolutely! Skip the pork and cheese, and use vegan cheese + sautéed mushrooms or black beans for filling. Fry in plant-based oil.
Q5: Why is my bolón falling apart?
A: Likely causes:
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Plantains weren’t green enough (too ripe).
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Mixture was under-kneaded—mash thoroughly so it sticks.
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Too much filling—keep cheese/pork to ¼ of the total mix.
Q6: Can I bake instead of fry?
A: Yes! Brush with oil and bake at 375°F (190°C) for 15–20 mins until crispy. Less traditional but healthier.
Q7: What’s the best way to serve bolones?
A: Classic pairings:
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Breakfast: With fried eggs, avocado, and coffee.
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Snack: With aji criollo (spicy Ecuadorian salsa).
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Side dish: For soups or grilled meats.
Q8: How do I store leftovers?
A: Place in an airtight container and keep refrigerated for 3 days. Reheat in a pan (not microwave) to maintain texture.
Q9: Can I air-fry bolones?
A: Yes! Spray with oil and air-fry at 375°F (190°C) for 10–12 mins, flipping halfway.
Q10: Are bolones gluten-free?
A: Yes! Naturally gluten-free since they’re made from plantains.
Why You Should Make This Recipe
1. A Taste of Ecuadorian Tradition
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This isn’t just food—it’s a cultural icon. Bolón de Verde is a popular breakfast dish in Ecuador’s coastal areas, typically enjoyed with coffee and eggs. Making it connects you to generations of Ecuadorian home cooking.
2. Surprisingly Easy (But Looks Impressive!)
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Only 5 ingredients and simple techniques (boil, mash, shape). Yet, the golden, crispy exterior and gooey cheese center make it look like chef-level fare.
3. Versatile for Any Meal
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Breakfast: Pair with eggs and avocado.
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Snack: Serve with spicy ají sauce.
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Side dish: Complements soups, grilled meats, or beans.
4. Gluten-Free & Adaptable
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Naturally gluten-free (no flour needed).
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Customize fillings: Use bacon, shrimp, or vegan cheese/mushrooms.
5. Budget-Friendly & Pantry-Staple Friendly
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Green plantains are cheap in Latin markets (or the international aisle). Cheese and pork scraps stretch far.
6. Leftovers Reheat Like a Dream
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Unlike soggy leftovers, bolones re-crisp perfectly in a skillet or air fryer.
7. A Fun Hands-On Cooking Experience
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Great for teaching kids to cook—smashing plantains and shaping balls is tactile and fun.
8. Healthier Than Typical Fried Food
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Plantains are rich in fiber, potassium, and vitamins A/C. Baking or air-frying cuts oil without sacrificing crunch.
9. Unexpected Crowd-Pleaser
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Guests will rave about the crispy-cheesy-porky combo—it’s unlike anything in mainstream Western cuisine.
10. It’s Just Delicious
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Imagine: A crispy shell giving way to savory-sweet plantains, melted cheese, and crispy pork bits. Need we say more?
Final Pitch: Whether you’re craving adventure, comfort, or a quick meal with wow factor, Bolón de Verde delivers.
Happy Cooking
Diana
