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Bolón de Verde (Ecuadorian Green Plantain Fritters)

Bolón de verde is a typical Ecuadorian breakfast dish of fried green plantain fritters and cheese. Grab a cup of coffee and enjoy this crispy treat! 

Bolon de verde before frying

What are bolón de verde?

Bolón de verde (which translate into big green ball) has as its star ingredient green plantains, of which Ecuador is one of the largest producers worldwide.

These fritters, considered the national dish of Ecuador, are made by cooking the plantains in boiling water (or frying them in oil), and then mashing them with a mortar and pestle while they are still hot. To this dough, some salt, cheese, chicharrón (pork cracklings), or ground peanuts are added and mixed together to form a ball the size of a fist.

Once the balls are formed, these bolónes can be served immediately or fried in oil until the outside is golden and crisp.

Some of the variations you can find now-a-days, have shrimp or herbs such as green onion and coriander. Some people also prepare it with ripe plantains.

Bolon de verde fried green plantain fritters

History of bolón de verde

Some historians have indicated that the bolón de verde comes from Cuba. This was the food of the African slaves as prepared by the English conquerors.

Cuban historian Fernando Ortiz points out that this recipe is of African descent and is still very popular in Cuba, where it is called ‘Fufú de platano’: mashed plantains mixed with onion, garlic, and pork cracklings.

Although there is no data to certify that the Ecuadorian green bolón received direct influence from Cuba, in Ecuador and on the Ecuadorian coast the smell of green plantains and pork cracklings frying in big pans fill the streets.

The recipe for today is very simple. Green plantains and cheese.

Green plantains for bolon de verde

What are green plantains?

Simply put, green plantains are plantains that are not quite ripe.

As plantains ripen they become sweeter in flavor and the color of the skin changes from green to yellow, then to black. (Unlike bananas, black plantains are simply the most ripe, and are still quite edible. Actually, at this point the plantains are their sweetest.)

Green plantains have a more savory flavor and starchy texture. And they are great for making into fritters like in this recipe. 

How to prepare green plantains

You’ll find that peeling green plantains is not as straight forward as peeling ripe plantains or bananas.

  • start by washing them
  • cut off the ends
  • make a few vertical lines with a knife
  • remove the peel with your hands or the help of a knife

Now you are ready to cook them. This step won’t take too long.

Mashing green plantains for fritters

How to make green plantain fritters

Once the plantains are cooked, drain them and mash them using a fork, a potato masher, or a food processor. You’ll need to do this step while the plantains are still hot.

Add butter, cheese, and salt. Using your hands, make 10 balls and fry them until they form a crispy outer layer.

How to make stuffed green plantain fritters

Other way to prepare bolón de verde is to stuff them with cheese.

To make them this way, leave the cheese out of the plantain dough. Form a ball with the dough mixture and make a hole in the center.

Fill that hole with the cheese.

Then, fry them lightly so that they are crispy on the outside with the melted cheese in the middle.

Bolon de verde before frying

Can I bake bolón de verde?

Another non-traditional, but healthier way to prepare bolón de verde is by baking them at 400F for 10 to 15 minutes.

How to serve Ecuadorian plantain fritters

Like most fritters (like these Bolivian cassava fritters and these Turkish zucchini fritters), bolónes are best if eaten right away. That way they keep all their crispy goodness.

This typical Ecuadorian recipe is served for breakfast, but it is also great as a starter or side dish. What you can’t miss is serving it with a good cup of black coffee, a fried egg, and a slice of cheese. 

Bolon de verde green plantain fritters with coffee

Other recipes using plantains

If you find yourself with plantains leftover after making this recipe, go ahead and let those green plantains ripen and the use them in this Bolivian chicken noodle soup. (Yes, this soup makes use of plantains!)

You could also slice them up and fry them to serve alongside this Nicaraguan beef stew

Yield: 10 bolón

Bolón de Verde (Ecuadorian Green Plantain Fritters)

Bolon de verde before frying

Bolón de verde is a typical Ecuadorian breakfast dish of fried green plantain fritters and 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

  1. 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.
  2. Add plantains to a medium size saucepan and cover with water. Simmer for 8 minutes and drain.
  3. 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.
  4. Add the salt and cheese. Mix with your hands until the dough comes together.
  5. Divide the dough into 10 equal portions and roll them into balls with your hands.
  6. Heat oil in a small pan on low heat until it reaches around 350F (a piece of fritter dropped into the oil should sizzle). Fry each bolón until golden brown, about 3 minutes per side.*
  7. Remove the fried bolón and place on a paper towel lined plate to drain.
  8. These fritters are best if eaten as soon as they are made
    (and cool slightly from frying).

Notes

*For a healthier version, bake these fritters at 400F for 10-15 minutes.

Nutrition Information:

Yield:

3

Serving Size:

3 bolón

Amount Per Serving: Calories: 535Total Fat: 36g

 

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Hollis

Saturday 17th of June 2023

I love fried plantains. I also love feta cheese, mint, cumin, and coriander. So I think I’ll mix all that together and form into flat patties, shallow fry or air fry, and serve with cold yogurt mixed with lemon or lime zest and juice.

Sarah - Curious Cuisiniere

Tuesday 20th of June 2023

That sounds like a delicious thing to try!

Eric

Thursday 21st of May 2020

Love these! Our plantains were slightly ripe, but they were still very yummy. Looking forward to making these often.

Pickled Love

Sunday 17th of May 2020

Third reasons why I loved this recipe: First, as I come from a land of plantains- Kerala, India, I found this very appealing. Next, I think this can be easily enjoyed with the Pickled Love video on spicy Kerala chicken roast that I make at home. I have scribbled that recipe on my page too. And the third reason, what caught my eye- Your photography is toooooo good!

Lizet Bowen

Wednesday 20th of May 2020

I'm so glad you liked the recipe. It sounds like a good combination with the Kerala chicken.

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