Yuca and Sweet Corn Cod Fritters with Warm Pumpkin and Culantro Cream

Instructions

1. 1

   1. If the salt cod is still quite salty, soak it in cold water for 8 hours in the refrigerator, changing the water 2 to 3 times. Then boil it for 10 minutes, drain, let it cool, and flake it well, removing any bones.

2. 2

   2. In a medium saucepan, combine the pumpkin, half of the onion, 1 garlic clove, half of the culantro, the vegetable broth or water, and a pinch of black pepper. Cook over medium heat for 12 to 15 minutes, until the pumpkin is very tender.

3. 3

   3. Add the coconut milk to the saucepan and cook 2 minutes more without letting it boil vigorously. Carefully blend until smooth. Add the lemon juice and adjust with salt only if needed. Keep the cream warm over very low heat.

4. 4

   4. In a large bowl, combine the grated yuca, sweet corn, flaked cod, the remaining onion, 3 minced garlic cloves, the remaining culantro, sweet chili pepper, rice flour, baking powder, dried oregano, annatto oil, and the remaining black pepper.

5. 5

   5. Mix the batter very well with a spoon or clean hands until compact and moist. If the yuca releases a lot of liquid, let the mixture rest for 5 minutes so the rice flour can absorb it.

6. 6

   6. Heat the vegetable oil in a deep skillet or caldero to 350°F / 175°C. Keep that temperature steady while frying so the fritters brown properly and cook through.

7. 7

   7. Scoop portions of about 2 tablespoons each and flatten them slightly into rustic patties. Fry for 3 to 4 minutes per side, in batches, until deeply golden and crisp.

8. 8

   8. Remove the fritters and place them on a rack or paper towels for 1 to 2 minutes. Check that the center feels firm and hot.

9. 9

   9. Serve the yuca and corn cod fritters immediately with the warm pumpkin and culantro cream underneath or on the side for dipping.