Yautía and Corn Cod Fritters with Warm Pumpkin-Recao Cream

Instructions

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   1. Place the soaked, shredded salt cod in a bowl with the grated yautía, sweet corn, rice flour, baking powder, half of the minced garlic, half of the recao, 60 g (1/4 cup) of the onion, the ají dulce, black pepper, and dried oregano.

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   2. Add the cold water gradually and mix until you get a thick but moist batter that can be scooped with a spoon without becoming runny. Taste a small portion and adjust the salt only if needed.

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   3. In a small saucepan, place the pumpkin with enough water to cover it. Cook over medium heat until tender, about 10 to 12 minutes. Drain well.

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   4. Heat the olive oil in another small saucepan over medium heat. Sauté the remaining onion and remaining garlic for 2 to 3 minutes, until fragrant. Add the cooked pumpkin, coconut milk, remaining recao, lemon juice, and salt.

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   5. Cook the pumpkin mixture over low heat for 3 to 4 minutes, then blend or process until smooth. Keep the cream warm over very low heat without boiling.

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   6. Pour the vegetable oil into a deep skillet or pot and heat it to 350°F / 175°C. Fry portions of the batter, about 2 tablespoons each, in batches so the oil temperature stays steady.

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   7. Cook the fritters for 2 to 3 minutes per side, until golden and crisp outside and cooked through inside. Remove and drain on paper towels.

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   8. Serve the fritters hot with the warm pumpkin-recao cream underneath or on the side for dipping.

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   9. If desired, reheat them on a tray in the oven at 375°F / 190°C for 6 to 8 minutes to bring back their crisp texture.