Entree: Ecuador – Central Culinary Region – Bolón de Verde (Fried mashed green-plantain balls filled or mixed with cheese and/or pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 large green plantains, about 2.5 lb (1.1 kg) total
- 1 tsp (5 g) salt
- 8 oz (225 g) queso fresco or farmer's cheese, crumbled
- 4 oz (113 g) chicharrón (pork cracklings), chopped (optional)
- 2 tbsp (30 g) unsalted butter, softened
- 3 tbsp (45 ml) vegetable oil for frying
- Freshly ground black pepper to taste

Instructions

1. Step 1: Peel the plantains and cut into 2-inch pieces. Place in a pot, cover with water, add 1 tsp salt, bring to a boil, and simmer until very tender, about 20–25 minutes. Drain well.
2. Step 2: While hot, transfer plantain pieces to a large bowl or mortar and mash thoroughly until mostly smooth but still slightly textured. Stir in the softened butter, crumbled queso fresco, chopped chicharrón if using, and pepper; mix until evenly combined. Taste and adjust salt.
3. Step 3: With lightly oiled hands, form the mixture into 8 balls (or 4 larger patties), pressing to compact; if desired, tuck a small piece of cheese inside each ball as a filling.
4. Step 4: Heat the vegetable oil in a large skillet over medium heat. Add the bolones and flatten slightly if shaped as balls. Cook until deep golden and crisp on each side, about 4–6 minutes per side, reducing heat if the outsides brown too quickly.
5. Step 5: Transfer to a paper towel–lined plate to drain briefly. Serve hot with pickled onions, hot sauce, or a salsa criolla if desired.