Savory Yuca Fritters with Dried Shrimp, Loroco Cream, and Cabbage Slaw

Instructions

1. 1

   Place the yuca in a pot with enough water and 3 g (1/2 tsp) salt. Cook over medium heat until very tender, about 20 to 25 minutes. Drain well, remove any tough inner fibers, and mash until you have a thick puree with no large lumps.

2. 2

   While the yuca cooks, rinse the dried shrimp and finely chop it. Chop 50 g of onion, 2 garlic cloves, and the cilantro.

3. 3

   In a large bowl, mix the warm mashed yuca with the chopped dried shrimp, shredded quesillo, egg, chopped onion, chopped garlic, cilantro, rice flour, cumin, 1 g (1/2 tsp) black pepper, and an extra pinch of salt if needed. Mix until a moldable dough forms.

4. 4

   Shape 8 medium fritters, gently pressing them with your hands so they stay compact and evenly thick.

5. 5

   For the slaw, combine the cabbage, carrot, the remaining 50 g sliced onion, white vinegar, lime juice, dried oregano, sugar, 3 g (1/2 tsp) salt, and the rest of the black pepper in a bowl. Massage lightly and let sit for 15 minutes so it softens slightly.

6. 6

   For the loroco cream, heat a small skillet over medium-low heat. Add 1 tablespoon of the vegetable oil and sauté 1 chopped garlic clove for 30 seconds. Stir in the loroco and cook for 2 minutes, stirring constantly. Add the Salvadoran cream and milk, lower the heat, and cook for 3 to 4 minutes until the sauce is thick but pourable. Do not let it boil vigorously.

7. 7

   Heat the remaining vegetable oil in a wide skillet over medium heat until it reaches about 350 °F / 175 °C. Fry the fritters in batches for 3 to 4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.

8. 8

   If desired, keep the fritters warm in an oven at 200 °F / 95 °C for up to 10 minutes while finishing the remaining batches.

9. 9

   Serve the fritters hot with the loroco cream spooned over or on the side, along with the fresh cabbage slaw.