Bolon de Verde. Considered a national dish of the country, the Ecuadorian cuisine of Bolon de Verde resembles a baseball-sized ball of dough on the outside. The outer layers are made of mashed green plantains, while the inside contains pork (or other meat) or cheese. Grab a cup of coffee and enjoy this crispy treat!
PREP TIME 15 minutes
COOK TIME 18 minutes
TOTAL TIME 33 minutes
Ingredients
- 2 green plantains
- 2 Tbsp unsalted butter
- 1/2 tsp salt
- 1 c queso fresco, crumbled (or shredded mozzarella cheese)
- 1/4 c vegetable oil (for frying)
Instructions
- Peel the plantains by cutting off the ends and slicing the peel with a knife (don’t slice too far in). Remove the peel with your fingers and the knife. Cut the plantains in chunks of 1.5 inches.
- Add plantains to a medium size saucepan and cover with water. Simmer for 8 minutes and drain.
- Immediately, place plantains on a plate, add butter and mash with a fork or a potato masher. You want the texture to be a little bit chunky.
- Add the salt and cheese. Mix with your hands until the dough comes together.
- Divide the dough into 10 equal portions and roll them into balls with your hands.
- Heat oil in a small pan on low heat until it reaches around 350°F (a piece of fritter dropped into the oil should sizzle). Fry each bolón until golden brown, about 3 minutes per side.*
- Remove the fried bolón and place on a paper towel lined plate to drain.
- These fritters are best if eaten as soon as they are made .
*For a healthier version, bake these fritters at 400°F for 10-15 minutes.
