Crispy Mapuey and Corn Fritters with Ají Dulce Shark Filling and Avocado Mojo

Instructions

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   1. Place the mapuey in a pot with enough water and boil for 18 to 22 minutes, until very tender. Drain well and mash while hot until smooth. Let it cool slightly for 10 minutes.

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   2. Meanwhile, make the filling. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Sauté the onion, ají dulce, and red bell pepper for 4 minutes. Add 2 crushed garlic cloves and cook 30 seconds more.

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   3. Stir in the tomato, 1 teaspoon salt, ground cumin, and grated panela. Cook for 4 to 5 minutes until the tomato softens slightly.

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   4. Add the shredded shark, 1 tablespoon lime juice, and half of the chopped cilantro. Cook for 3 minutes, stirring well, until you have a moist but not runny filling. Adjust salt and let cool.

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   5. For the dough, combine the mashed mapuey with the precooked corn flour and 1/2 teaspoon salt. Knead until you get a soft, shapeable mixture. If it feels too dry, add 1 to 2 tablespoons water little by little.

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   6. Take portions of dough, about 70 g each, and form discs in your hand. Place 1 to 2 tablespoons of the shark filling in the center, close with more dough if needed, and shape into oval or round fritters, sealing the edges well.

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   7. Make the avocado mojo: blend or mash the avocado with the remaining cilantro, 1 crushed garlic clove, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/2 cup water until thick but pourable. Set aside.

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   8. Heat the vegetable oil for frying to 350 °F / 175 °C. Fry the fritters in batches for 4 to 5 minutes, turning them, until deeply golden and crisp outside. Remove and drain on paper towels.

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   9. Serve the fritters hot with the avocado mojo spooned over or on the side.

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    10. If you want to keep them warm before serving, place them on a tray and hold them in the oven at 200 °F / 95 °C for up to 10 minutes.