Bolones de Verde Green Fried Plantain Dumplings

Ingredients

Yields 6 to 8 bolones

4 green plantains, peeled and cut up into 1 inch rounds

1 bunch of green onions, minced

1 cup of crumbled cotija cheese

4 oz of cubed bacon or pancetta

1 tsp of cumin

1 tsp of garlic powder

1 cup of canola oil

salt to taste

Instructions

In a nonstick skillet cook the bacon/pancetta until crispy, remove with a slotted spoon and place in a plate lined with paper towels. Reserve the bacon fat in a small cup.

Add the canola oil to the same skillet, once the oil is hot,  fry the plantains until golden on both sides. Remove using a slotted spoon and place in a large molcajete or large heavy duty bowl, mash the plantains well, and to this add the bacon fat and mash more until you have a chunky plantain puree, to this add the green onions, bacon, garlic powder, cumin, salt, and cheese, mash again and fold all ingredients, taste your mashed plantain mix and adjust seasonings are needed. Using an ice cream scooper to measure, form balls with the plantain mixture and squeeze them with your hands making sure the bolones are nice and tight.

Discard most of the oil from the skillet used to fry the plantains but leave about 2 tbsp, heat up the oil and lightly pan fry the bolones on all sides until you have a golden crust all over. Place on plate lined with paper towels, serve immediately.   


What are Bolones de Verde?

Hello and welcome to another blog post. Today I am excited to introduce a recipe to what is perhaps one of the most representative foods of my hometown Guayaquil – Ecuador.

If you ask any “Guayaco” what is their favorite breakfast, you will more than likely get a “Bolones de Verde” (Green Fried Plantain Dumplings) as an answer. These yummy and sinful dumplings are the official on the go breakfast in the busy city of Guayaquil, everyone has their favorite bolones place and usually these restaurants sale plantain items only and open just for breakfast. You can enjoy them with a cup of coffee and a little hot sauce.

Bolones de Verde are a very famous Ecuadorean dish, and we are sure our American friends will love them, but there is one issue. Many people in America are not familiar with plantains or how to prepare them. Plantains are of the same family as bananas, but be careful not to use bananas when trying to follow this recipe. It used to be hard to find plantains here in the USA, but over the last 10 years grocers like Trader Joes, Whole Foods and many other supermarket chains have begun to carry them. So finding the ingredients should be much easier than it used to be.

This is a very easy and quick version of the recipe, using ingredients we have available in the U.S, back home instead of bacon we use chicharrones, so if you have a nearby Mexican Market where you can buy good chicharrones go for it! if not bacon or pancetta will work great.

Keep in mind these are meant to be cooked and enjoyed right away, they don’t reheat very well. Serve them with your favorite hot sauce, I love them with sriracha, hope you enjoy this little piece of my home!


We had so many events lately, we were very busy! We all know that when summer is approaching, it’s like everything comes to life! And people in our Irvine, CA know it best ;). But one of the events was a very special one. I was invited to a CCN, the local TV network, to do a segment on Sunrise. Cool, isn’t it? I thought so!

So what to do, what should I prepare, I wondered. And then I had this idea: you can never fail with Tropical Salad and Scallops! Seared scallops, lime beurre blanc, mango salsa, over wild arugula. Fresh, tasty, exquisite. Everyone on the set loved it and I was happy.

Wondering already when it will air? It’s on Sunday, May 22 at 5am on KVMD. Here is a link to help you find the channel.

Hasta la vista and….


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