Salvadoran squash and loroco fritters with sweet corn cream and lime-pickled red onion

Instructions

1. 1

   1. Place the red onion in a bowl with the lime juice, dried oregano, sugar, and a pinch of salt. Mix well and let it rest for 20 minutes, stirring once so it softens evenly.

2. 2

   2. Grate the young squash on the coarse side of a grater. Wrap it in a clean towel and squeeze well to remove excess moisture; this helps the fritters stay firm and brown properly.

3. 3

   3. In a large bowl, combine the grated squash, chopped loroco, crumbled fresh cheese, corn flour, eggs, chopped white onion, 1 tablespoon of the cilantro, 1 teaspoon salt, and black pepper. Mix until you have a moist but shapeable batter. If it feels too loose, let it rest for 5 minutes so the flour can absorb moisture.

4. 4

   4. For the corn cream, melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds without letting it brown. Stir in the corn kernels and cook for 3 minutes.

5. 5

   5. Add the cream, milk, and a pinch of salt to the saucepan. Cook over medium-low heat for 5 minutes, until the corn is tender and the mixture is slightly thickened. Carefully blend until smooth. Return it to the saucepan and keep warm over very low heat.

6. 6

   6. Heat a large skillet with the oil over medium heat, about 350°F / 175°C if using a thermometer. Scoop portions of the squash mixture, about 2 tablespoons each, shape into slightly flattened fritters, and place them in the skillet.

7. 7

   7. Fry the fritters for 3 to 4 minutes per side, until deeply golden and cooked through in the center. Adjust the heat to keep the oil near 350°F / 175°C so they do not burn. Remove and drain on paper towels.

8. 8

   8. Taste the corn cream and adjust with more salt if needed. If it is too thick, add a little more milk and warm for 1 more minute without bringing it to a hard boil.

9. 9

   9. Spoon a base of sweet corn cream onto each plate, arrange the hot fritters on top, and finish with the lime-pickled red onion and the remaining cilantro.

10. 10

    10. If you want to keep them warm while finishing the batches, place the fritters on a tray in a preheated oven at 200°F / 95°C for up to 10 minutes.