Breadfruit and Salt Cod Fritters with Warm Recao Corn Cream

Instructions

1. 1

   Place the desalinated salt cod in a pot with fresh water, bring to a boil over medium heat, and cook for 5 minutes. Drain, let cool slightly, and flake well, removing any bones if needed.

2. 2

   Meanwhile, place the peeled breadfruit cubes in another pot with enough water to cover. Cook until tender, 15 to 18 minutes. Drain and mash while still hot until mostly smooth.

3. 3

   In a large skillet, heat 1 tablespoon of vegetable oil. Sauté half of the white onion, half of the sweet chili pepper, and half of the garlic for 3 to 4 minutes until fragrant. Add the flaked salt cod, dried oregano, ground cumin, and black pepper. Cook for 2 minutes and remove from the heat.

4. 4

   Transfer the mashed breadfruit to a large bowl and mix with the salt cod sauté, cilantro, beaten eggs, rice flour, and 1 tablespoon of lemon juice. If needed, add the salt gradually. Shape into 8 compact fritters.

5. 5

   For the corn cream, melt the butter in a saucepan over medium heat. Add another tablespoon of vegetable oil, the remaining white onion, remaining garlic, and remaining sweet chili pepper. Cook for 3 minutes. Stir in the corn kernels and cook 2 minutes more.

6. 6

   Add the milk and the vegetable broth or water to the saucepan. Cook over medium-low heat for 5 minutes. Add the culantro and blend carefully until smooth and thick yet pourable. Return to the heat and loosen with more liquid if needed. Add 1 tablespoon of lemon juice and adjust salt.

7. 7

   Heat the remaining vegetable oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side, until deeply golden and heated through in the center.

8. 8

   If you prefer to finish them in the oven, place them on a tray after browning and bake at 375 °F / 190 °C for 6 to 8 minutes.

9. 9

   Spoon a base of warm corn cream onto each plate. Set 2 fritters on top and finish with scallions and extra culantro or cilantro leaves if desired.