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Loading...A beloved Ecuadorian street-food and breakfast classic, these crispy plantain balls are made from mashed green plantains stuffed with melty cheese and crunchy pork cracklings. Pan-fried until golden outside and tender within, they are traditionally served with a fried egg, sliced avocado, and a kick of aji sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield8 balls (4 servings)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 58 gCarbs
- 6 gFiber
- 4 gSugar
- 18 gProtein
- 720 mgSodium
- 920 mgPotassium
- 220 mgCalcium
- 3 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the plantain balls
- 4 large green (unripe) plantains
- 1 tsp fine sea salt
- 2 tbsp unsalted butter
- 2 tbsp warm water or whole milk
- 1 cup crumbled queso fresco or fresh mozzarella
- 1/2 cup chicharrón (pork cracklings), finely chopped
- 2 tbsp vegetable oil, for pan-frying
For serving
- 4 large eggs
- 1 ripe Hass avocado, sliced
- 1/2 cup aji or hot sauce
- Cracked black pepper, to taste
Directions
- Cut the ends off the plantains, score each one lengthwise through the skin, place in a large pot, cover with cold water, and add the salt.
- Bring to a boil over high heat, then reduce to medium and simmer 20-25 minutes until the plantains are very tender when pierced with a knife.
- Drain well and let cool 5 minutes until just cool enough to handle; peel away the skins while still warm and transfer the flesh to a large bowl.
- Mash the plantains thoroughly with the butter and warm water using a potato masher until smooth, sticky, and pliable.
- Fold in the crumbled queso fresco and chopped chicharrón until evenly distributed throughout the mash.
- With damp hands to prevent sticking, divide the mixture into 8 equal portions and shape firmly into smooth, compact balls about 2.5 inches across.
- Heat the oil in a large nonstick skillet over medium heat; pan-fry the balls 2-3 minutes per side until deeply golden and crisp on the outside.
- Meanwhile, fry the eggs sunny-side up in a separate pan, seasoning with salt and pepper. Drain the plantain balls briefly on paper towels.
- Serve immediately, two balls per plate, topped with a fried egg, avocado slices, a generous spoonful of aji, and a final crack of pepper.
Cook’s Notes
- Plantains must be fully green and unripe; yellow or blackening skins will yield a sweet, mushy texture rather than the proper savory starchiness.
- Wet your hands thoroughly before shaping each ball; the starchy mash sticks aggressively to dry skin.
- For a vegetarian version, simply omit the chicharrón and add an extra 1/4 cup of cheese for richness.
- Eat the balls right away while the crust is still crackling crisp; they lose their signature crunch quickly as they cool.
- Traditional accompaniment is a small cup of strong, sweetened Ecuadorian coffee alongside the fried egg.
