Bollon de Verde

Method

Peel the green plantains and cut them into chunks, then boil in salted water for 15-20 minutes until very tender. Drain well and place in a bowl whilst still hot. Mash thoroughly with butter, then fold in the grated cheese, milk, salt and white pepper until you have a smooth, creamy mixture with a slight green colour. Heat the oil to 170 degrees Celsius in a deep frying pan. Using two spoons, shape spoonfuls of the mixture into balls or oval quenelles by rolling between the spoons, then carefully lower them into the hot oil. Fry for 3-4 minutes until golden brown on all sides, turning occasionally. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve hot as part of a traditional Ecuadorian breakfast, often alongside fried cheese and fresh fruit.