Caracas-Style Yuca and Corn Fritters with Roasted Pepper Stew

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Place the whole red bell peppers on a tray, rub them with 1 tablespoon vegetable oil, and roast for 20 minutes, turning halfway through, until the skin is blistered in several spots.

2. 2

   2. While the peppers roast, place the yuca in a pot with the water and 1 teaspoon salt. Cook over medium heat until very tender, 18 to 22 minutes. Drain, remove the fibrous core if present, and mash until smooth.

3. 3

   3. Transfer the roasted peppers to a bowl and cover for 5 minutes. Then peel them, remove the seeds, and cut into small strips.

4. 4

   4. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the onion and half of the garlic for 3 minutes. Add the tomato, roasted peppers, grated panela, dried oregano, lime juice, 1/4 teaspoon cumin, 1/4 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, stirring, until you have a thick, glossy stew. Stir in half of the fresh cilantro and keep warm.

5. 5

   5. In another skillet, heat 1/2 tablespoon vegetable oil over medium heat. Add the sweet corn kernels, the remaining onion, the remaining garlic, and 1/4 teaspoon cumin. Cook for 3 to 4 minutes until the corn is fragrant and the onion is just tender. Let cool for 5 minutes.

6. 6

   6. In a large bowl, combine the mashed yuca with the sautéed corn, pre-cooked cornmeal, grated semi-firm white cheese, beaten egg, the remaining fresh cilantro, and 1/2 teaspoon salt. Mix until you get a firm but moist dough. If the mixture feels too soft, let it rest for 3 minutes so the cornmeal can absorb moisture.

7. 7

   7. Shape 8 fritters of equal size, compacting them well with your hands. Each one should be about 7 cm / 3 inches wide and 1.5 cm / 1/2 inch thick.

8. 8

   8. Heat the remaining vegetable oil in a large skillet over medium heat. Cook the fritters for 3 to 4 minutes per side until deeply golden and crisp outside. If you prefer, finish them in the oven for 5 minutes at 375°F / 190°C after searing.

9. 9

   9. Serve two fritters per portion over a bed of roasted pepper stew. Spoon the remaining stew on top and serve immediately.