Ecuadorian Green Plantain Fritters (Bolón de Verde)
Bolón de verde Say it: boh-LON deh VER-deh
Bolón de verde is a beloved Ecuadorian breakfast staple made from mashed green plantains mixed with cheese or pork cracklings and shaped into balls that are pan-fried until crispy. Popular throughout the coastal and highland regions, it is often enjoyed in the morning with a cup of coffee or alongside eggs. The dish offers a satisfying contrast of a crunchy golden exterior and a soft, starchy interior with savory, cheesy notes that make it both filling and comforting.
Ecuadorian Green Plantain Fritters (Bolón de Verde)
Bolón de verde
Pronounced boh-LON deh VER-deh
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the green plantains and cut each into 3–4 large chunks. Place in a large pot with 8 cups (2 liters) of water and 1 teaspoon (5 g) of the salt.
Bring to a boil, then reduce heat and simmer for 15–20 minutes until the plantains are very tender and can be easily pierced with a fork.
Drain the plantains thoroughly, reserving ½ cup (120 ml) of the cooking water. Transfer to a large mixing bowl.
Mash the plantains with a potato masher or fork until mostly smooth but still slightly chunky. Add the remaining 1 teaspoon (5 g) salt and the cumin if using. If the mixture is too dry, add a little of the reserved cooking water until it holds together when squeezed.
Divide the mashed plantain into 8 equal portions. With lightly oiled hands, flatten each portion into a disk, place 1–2 cubes of cheese and a few pieces of chopped chicharrones (if using) in the center, then fold the edges over to enclose the filling and roll into a smooth ball about the size of a baseball.
Heat the oil or lard in a large skillet over medium heat. When hot, add the bolones in batches without crowding.
Cook for 4–5 minutes per side, gently pressing down with a spatula occasionally, until deep golden brown and crispy on the outside.
Transfer to a paper-towel-lined plate to drain briefly. Serve hot.
Regional variants
Some coastal versions incorporate bits of cooked bacon or chorizo instead of chicharrones, while modern adaptations may add a touch of grated Parmesan for extra savoriness.
Cook's notes
- Use very green, firm plantains for the best starchy texture; avoid ripe ones which are too sweet.
- If chicharrones are unavailable, the cheese-only version is still traditional and delicious; a vegetarian version with just cheese is common.
- For extra flavor, some Ecuadorian cooks mix a little fried onion or garlic into the mashed plantain.
Serve with
Fried eggs, sliced avocado, and hot sauce or aji criollo; traditionally paired with black coffee.
Make ahead and storage
Bolones can be shaped and refrigerated up to 4 hours before frying. Reheat leftovers in a 350°F (175°C) oven for 10 minutes to restore crispness.
