My husband is from Ecuador and lucky for me the food from Ecuador is really delicious and also luckily, he really enjoys making it for me. Ecuadorian food is full of flavor but not spicy hot..
Anyways, one of my favorite things he makes are these bolones. Basically it's fried plantain smashed and formed into a ball with some other ingredients. It's delicious to eat on its own or we like it with a fried egg on top too.
Also the cheese in Ecuador is not exactly the same as queso fresco, but similar enough that it is a good substitute. My husband says that Ecuadorian cheese is fresh like queso fresco, but saltier. For this reason, sometimes "a bit of feta is added to get the required saltiness that they yearn from their homeland." On a scale the saltiness of Ecuadorian cheese is somewhere between queso fresco and feta cheese.
Ok on to how to make these delights! Click through the gallery below to see the process.
- If your plantain is more brown it's sweeter, just like a banana. (That's my favorite way to eat bolones.)
- If they are greener you may want to add some butter while mashing the plantains (like you would do with mashed potatos). This will keep the bolones from being too dry.
- Other add-ins can be used like green onion or cilantro. You can also do just cheese or just bacon.
- Some people refry the bolones after they're formed, but we never do.