How-To: Make Ecuadorian Bolones

Cut the 3 platanos into inch pieces.

Boil the platanos in water with a little bit of salt for about 15-20 minutes.

While the platanos cook, cut the green onions finely and the Monterey Jack cheese into little blocks.

After about 12 minutes, check the platanos to see if they are soft.

Once soft, pull the platanos out and let them cool down, keeping a little bit of the cooking water.

If the platanos are hard to mash, add a little of the reserved cooking water to soften them.

Mix the green onions and cheese into the mashed platanos until well combined.

Form the mixture into golf-sized balls and set them aside.

Refrigerate the balls for about 15-20 minutes to harden them up.

Heat a pan on medium to high heat, ensuring it’s not too hot to avoid burning.

Cook the bolones for about 15-20 minutes, turning them consistently for even cooking.

Once cooked, make a small indentation in the middle of each bolon and crack an egg into it, seasoning with salt and pepper.

Equipment Needed

Spice Level:

Allergens