Salvadoran FoodSalvadoran squash and cheese bites with roasted tomato and pumpkin seed sauce
Golden little bites made with tender squash, corn, onion, and fresh cheese, pan-cooked until crisp outside and soft inside. They are served with a warm roasted tomato, pumpkin seed, and cilantro sauce inspired by traditional Salvadoran flavors in an original preparation.
Ingredients
- 300 g grated squash (without semillas, grated grueso)
- 120 g corn kernels (fresh or descongelados)
- 120 g crumbled fresh cheese (estilo salvadoreño or latino)
- 80 g fine corn flour (for dar estructura)
- 1 unit egg (lightly beaten)
- 60 g finely chopped white onion (divided)
- 12 g chopped cilantro (divided)
- 5 g salt (divided or to taste)
- 1 g ground black pepper (to taste)
- 45 ml vegetable oil (divided)
- 400 g ripe tomato (cut a the mitad)
- 6 g garlic (without pelar)
- 30 g toasted pumpkin seeds (without peel)
- 120 ml water (for licuar the sauce)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the grated squash in a clean towel and gently squeeze out some of the excess moisture. Transfer it to a large bowl.
- 2
2. Add the corn, fresh cheese, corn flour, egg, 30 g (1/4 cup) of the chopped onion, 6 g (2 tbsp) of the cilantro, 3 g (1/2 tsp) of salt, and the black pepper. Mix until you have a moist but shapeable mixture. If it feels too loose, let it rest for 5 minutes so the corn flour can absorb moisture.
- 3
3. Shape 12 small bites, compacting them with your hands into thick discs about 5 cm (2 inches) wide.
- 4
4. For the sauce, heat a griddle or skillet over medium-high heat, about 400°F (205°C) surface temperature. Roast the tomatoes, the remaining onion, and the garlic for 8 to 10 minutes, turning as needed, until well charred and softened.
- 5
5. Peel the roasted garlic and blend it with the tomatoes, roasted onion, pumpkin seeds, water, the remaining salt, and half of the remaining cilantro. Blend until the sauce is slightly thick.
- 6
6. Pour the sauce into a small saucepan and cook over medium heat for 4 minutes, around 195°F (90°C), stirring occasionally. Adjust salt if needed.
- 7
7. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat, about 350°F (175°C). Cook the bites in batches for 3 to 4 minutes per side, adding the remaining oil if needed, until golden and firm.
- 8
8. Serve the bites hot over or alongside the warm sauce and finish with the remaining cilantro on top.
Chef tips
If the squash releases a lot of water, dry it well before mixing so the bites hold their shape. Toasted pumpkin seeds add deep flavor; toast them just until fragrant, not burnt.
Substitutions
You can use zucchini if squash is unavailable, though it should be drained more thoroughly. Fresh cheese can be replaced with crumbled queso duro blando. For a looser sauce, add 30 to 60 ml (2 to 4 tbsp) more water.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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