Fried green plantain and cheese balls
Popular Ecuadorian street food and breakfast item: fried balls of mashed green plantains mixed with fresh cheese, topped with a fried egg. Crispy outside, soft and savory inside.
Serves 4
Boil peeled plantain chunks in salted water for 15 minutes until very tender. Drain well.
Mash plantains while still hot with butter until creamy. Season with salt and pepper.
Use a potato ricer for smoother texture
Take a spoonful of mashed plantain, place cheese and sautéed onion in center, then wrap plantain around filling. Form into balls.
Heat oil to 175°C. Carefully fry balls 3-4 minutes per side until golden brown. Drain on paper towels.
Fry eggs and place atop each bolón. Serve hot.
Green plantains are crucial – not ripe yellow ones
Keep mixture warm for easier handling
Don't overstuff or they'll burst during frying
Make with mashed yuca instead of plantain
Add chorizo to the filling
Serve with peanut sauce instead of egg
Form bolones ahead and refrigerate up to 4 hours. Fry just before serving
Bolones de verde are a fixture of Ecuadorian breakfast, especially in coastal regions where plantains are abundant.
Green plantains are starchy and savory; ripe ones are sweet. Only green plantains work for this recipe.
Baking won't give the same crispy texture, but you can spray with oil and bake at 200°C.
Per serving · 4 servings total
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