Entree: Ecuador – Bolón de Verde (Fried green-plantain dumpling mixed with cheese or pork and pan-seared until crisp)

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 15 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

- 3 large green plantains, about 2 lb (900 g) peeled
- 8 oz (225 g) cooked chicharrón (pork cracklings), shredded
- 4 oz (115 g) queso fresco, crumbled (optional)
- 2 tbsp (30 ml) unsalted butter or vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil for frying
- Water for boiling plantains

Instructions

1. Place whole, peeled plantains in a pot and cover with water; bring to a boil and simmer 15–20 minutes until very tender. Drain and let cool slightly.
2. Mash the hot plantains in a large bowl until smooth but still slightly textured. Add shredded chicharrón and crumbled queso fresco (if using), butter or oil, salt, and pepper; mix until a pliable dough forms. If too dry, add 1–2 tbsp (15–30 ml) hot water.
3. With lightly oiled hands, shape the mixture into 8 equal balls, pressing them slightly to compact.
4. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Fry the bolones 3–5 minutes per side, flattening slightly, until a crisp golden crust forms and centers are heated through.
5. Drain briefly on paper towel and serve hot with pickled red onions, ají, or fresh salad greens.