Bolón de Verde
Bolón de verde is the quintessential breakfast of Ecuador's coastal region, particularly popular in Guayaquil. It is sold from early morning at small restaurants called huecas throughout the coast.
Ecuador's beloved green plantain ball — mashed unripe plantain mixed with cheese or chicharrón, shaped into a round and fried until golden and crispy. The definitive Ecuadorian coastal breakfast.
Ingredients
Method
Boil plantain chunks in salted water until very tender, about 20 minutes.
Drain. Mash well with butter and salt while still hot.
Mix in cheese or chicharrón.
With wet hands, form into large balls about the size of an orange.
Fry in hot oil turning regularly until golden all over.
Eat immediately — bolones are best very hot.
The plantains must be completely green and unripe — ripe plantains are sweet and will not produce the starchy, savoury result.
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