Thanksgiving wouldn’t be Thanksgiving for Morning Edition host A Martinez without his grandmother’s bolones de verde.
The traditional Ecuadorian breakfast dish of deep-fried balls of chopped plantains with chicharrón (fried pork belly) or bacon and eggs may not be a holiday dish, but just one bite transports A back to Thanksgiving during his childhood. He remembers his grandmother placing a giant bolon (a deep fried ball) the size of a football on the table for people to pick at all day.
A always wanted to make his grandmother’s recipe but he didn’t inherit her talent for cooking. So he got some help from Rick Martínez, a James Beard award-winning chef, author, and TV host. He showed A how to recreate a little piece of his childhood with his own take on bolones de verde.
You can listen to their conversation by hitting the blue play button above. Find the recipe below:
Bolones de Verde con Chicharrón y Huevos
Makes: about 15 small, eight medium or four large bolones
Ingredients:
3 large green plantains, peeled and sliced into 1-inch pieces.
1 cup Ecuadorian-style chicharron (fried pork belly pieces)
1 cup fried pork rinds (Mexican-style chicharrón), crumbled
1 large egg scrambled
3 teaspoons kosher salt, plus more to taste
6 tablespoons butter, vegetable oil or pork lard for frying
Directions
1. Bring a large pot of water to a boil and add plantains, stirring occasionally until tender for about 25 to 35 minutes.
As an alternative, you can fry the plantains
Pour 1 quart of oil into a medium saucepan and heat on medium high. Working in batches, fry plantains until tender, about 3 to 4 minutes.
Transfer to a paper towel-lined plate to drain. Continue frying the remaining plantains.
2. Transfer plantains to a large bowl and using a potato masher, mallet or muddler, smash plantains until almost smooth and no large lumps remain.
3. Add chicharrónes, egg and salt and mix until completely combined.
4. Form into balls: 15 small ping pong-sized balls, 8 medium-sized balls or 4 large balls.
5. Melt the butter in a large skillet over medium heat.
6. Add the plantains and cook, turning occasionally, until they are soft and golden, for 4 to 6 minutes.
7. Transfer the bolones to a paper towel- lined plate.
8. Serve warm with hot coffee and fried eggs on the side.
