Argentine Corn and Squash Fritters with Sardo Cheese and Toasted Criolla Salsa

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the kabocha squash on a tray and toss with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 20 minutes, until tender and lightly browned.

2. 2

   2. While the squash roasts, heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and sauté half of the white onion with half of the garlic for 3 to 4 minutes. Add the corn, 1 g (1/2 tsp) dried oregano, 1 g (1/2 tsp) sweet paprika, and cook 4 minutes more. Remove from the heat and let cool slightly.

3. 3

   3. Transfer the roasted squash to a large bowl and mash it roughly with a fork. Add the corn mixture, beaten eggs, wheat flour, baking powder, 60 g (2 oz) grated Sardo cheese, half of the chopped parsley, 2 g (1/4 tsp) black pepper, and mix well until you have a thick batter.

4. 4

   4. If the mixture feels too soft, let it rest for 5 minutes so the flour can absorb some moisture. Adjust with 2 g (1/4 tsp) more salt if needed.

5. 5

   5. In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the red bell pepper and the remaining onion and cook for 4 minutes until lightly charred. Add the remaining garlic, plum tomato, red wine vinegar, sugar, the rest of the dried oregano, the rest of the sweet paprika, and 3 g (1/2 tsp) salt. Cook for 5 minutes, just enough to soften the tomato without breaking it down completely. Turn off the heat and stir in the remaining chopped parsley.

6. 6

   6. Line a baking sheet or lightly oil an oven-safe pan. Form 8 fritters with the squash and corn mixture using a large spoon, spacing them apart. Sprinkle the remaining 30 g (1 oz) grated Sardo cheese over the top.

7. 7

   7. Bake the fritters at 220 °C / 425 °F for 10 minutes. Then switch to grill/broil and cook 2 to 3 minutes more, watching carefully, until the Sardo cheese melts and the edges are golden.

8. 8

   8. Serve the fritters hot with the toasted criolla salsa spooned over the top or on the side. Finish with an extra grind of black pepper if desired.