Bolones de Verde Green Fried Plantain Dumplings


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


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!

Welcome to another blog post about my favorite topic, food! I’m always thinking about recipes that we can share with you, especially Ecuadorian recipes, since it’s part of who I am and also a very unknown cuisine that I intend to make more popular through my teachings.  There are so many options, so many flavors from which to choose, but as a general rule Ecuadorian cuisine can be a little labor intensive so my  biggest challenge is to develop a recipe which is easy to follow and quick to make. I’ve been working on simplifying Ecuadorian recipes and adapting them to the ingredients I have on hand since I moved to this country, and I get so excited every time I get to share a little piece of my home with you!

If you love corn and you love cheese….then this recipe is for you! It is both cheesy and corny, but in a good way! It is also ridiculously easy to make, and it’s the perfect side to bring to a potluck or a bbq! Us Ecuadorians enjoy this served with coffee and generous amounts of gossip, usually late afternoon, but it is also a popular breakfast food, I can eat this any time of the day! 


  • 5 cups of fresh corn kernels (ok to use frozen or canned when corn is out of season)
  • 2 bunches of  green onions (about 10), cleaned and roughly chopped
  • 1 cup of grated monterrey jack cheese
  • 1 cup of grated mozzarella cheese
  • ¼ cup of grated parmesan cheese
  • 4 eggs-
  • 1 cup of milk
  • 1 tbsp of salt
  • 8 oz of butter melted

image from

Cheesy and Corny


Preheat oven to 350 F.

Butter a 9×13 baker dish and set aside.

In a food processor combine all ingredients except for the parmesan cheese, depending on the size of your food processor you might have to do this in batches. Process to a chunky batter, the batter should look like a lumpy corn pancake batter, if it looks too thick add a little more milk. Add batter to baker and sprinkle the parmesan cheese over the top.

Bake for 40 to 50 minutes until the top is golden brown, and the custard is set when lightly shaken.

Let casserole cool at room temperature for about 15 minutes before slicing and serving. Top with your favorite spicy salsa!


That is it!. Easy, right? So how about you sharing with us your results? Post it on any of our social media and tag #alexacuisine #cheesycorny and we will make sure to share it with our followers.

‘Till next time!

Chef Alexa and Team AlexaCuisine

happy eating