Bolón de Verde (Green Plantain Fritters) are a delicious fried treat filled with cheese, chorizo or chicharron (pork cracklings). Perfect for breakfast, lunch or appetizer.
Course: Appetizer, Breakfast, Lunch
Keyword: Green Plantain Fritter
Servings: 4makes 14-16 balls
Author: Mexican Appetizers and More
4green plantainspeeled and cut into slices
oil for frying
8ouncesmonterey pepper jack cheesecut into 1/2-1 inch cubes, could also use queso fresco or any other hard cheese
Alternatives for Fillings
Put oil and garlic in a chopper and blend for a few seconds until garlic and oil are combined.
Preparing Plantains for Bolón de Verde
Begin with cutting the ends off of plantains. Using a knife score the plantain lengthwise, careful not to cut into the flesh.Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little. Then slip your thumb under skin to peel skin off completely.
Once skin is peeled off all the plantains, slice into 1/2 inch slices.
Heat a skillet with about an inch of oil deep over medium heat.After the oil is hot, add the slices and cook on each side for a few minutes until lightly golden brown. Drain on paper towels.
In a bowl mash the plantain slices with a wood masher, pestle or a potato masher to form a dough like consistency. Add butter and mix well into plantain dough.
Forming and Frying Plantain Balls
Form 2 inch plantain balls.
Cut the cheese into 1/2 - 1 inch cubes.
Holding the plantain ball in your hand depress plantain ball in the center with your thumb to form a small cavity. Add cheese to center.
Carefully cover the cheese with the plantain dough and reshape into a ball. Now the bolónes are ready to fry.
Heat the skillet used to fry plantain slices and fry bolónes on each side until golden brown. Drain on paper towels and sprinkle salt over bolónes.