Chilean Green Bean and Chuchoca Fritters with Warm Roasted Tomato and Chanco Cheese Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes and red onion on a baking tray, add 1 tablespoon olive oil, the sugar, half of the oregano, a pinch of salt, and a little black pepper. Toss well and roast for 20 minutes, until the tomatoes are soft and juicy.

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   2. Meanwhile, cook the green beans in boiling water with a pinch of salt for 4 minutes. Drain and cool under cold water. Finely chop them so they blend well into the batter.

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   3. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the white onion for 5 minutes, add the garlic, and cook 1 minute more. Remove from the heat and let it cool slightly.

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   4. In a large bowl, combine the chopped green beans, chuchoca, all-purpose flour, baking powder, eggs, the onion and garlic mixture, 80 g of chanco cheese, half of the merken, the remaining oregano, 1 teaspoon salt, and black pepper. Mix until you have a thick, shapeable batter. Let it rest for 5 minutes so the chuchoca absorbs some moisture.

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   5. Heat the vegetable oil in a large skillet over medium heat. Shape the mixture into 8 compact fritters and fry them for 3 to 4 minutes per side, until deeply golden and cooked through. Transfer to a paper towel-lined plate.

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   6. Remove the tray from the oven and transfer the roasted tomatoes and red onion to a bowl. Add the red wine vinegar, fresh parsley, the remaining merken, the rest of the chanco cheese, and 1 additional tablespoon olive oil. Toss gently to make a warm salad.

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   7. Serve two fritters per portion with the warm roasted tomato and chanco cheese salad on top or on the side. Adjust salt and pepper before serving.