Yuca and Corn Fritters with Smoked Eggplant Pabellon, Black Beans, and Panela Guasacaca

Instructions

1. 1

   1. Cook the yuca in a pot with enough water and 1/2 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove the fibrous core, and mash while still hot into a thick puree.

2. 2

   2. While the yuca cooks, preheat the oven to 425 °F / 220 °C. Pierce the eggplant with a knife, place it on a tray, and roast for 25 to 30 minutes until the skin is charred and the inside is very soft. Let it rest for 5 minutes, split it open, scoop out the flesh, and shred it with a fork.

3. 3

   3. In a bowl, mix the yuca puree, corn kernels, precooked cornmeal, egg, grated white cheese, 1/4 teaspoon salt, and black pepper. Shape into 8 compact fritters.

4. 4

   4. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Brown the fritters for 3 to 4 minutes per side until crisp and deeply golden. Transfer to a paper towel-lined plate.

5. 5

   5. For the eggplant filling, heat 1 tablespoon vegetable oil in another skillet over medium heat. Sauté the onion, sweet pepper, and garlic for 4 minutes. Add the crushed tomato, half of the grated panela, the cumin, and 2 tablespoons water; cook 3 minutes more. Stir in the shredded eggplant, 1/4 teaspoon salt, and cook for 6 to 8 minutes, stirring, until juicy but concentrated.

6. 6

   6. For the black beans, place the cooked black beans with some of their liquid, the bay leaf, a pinch of salt, and 2 tablespoons water in a small saucepan. Cook over medium heat for 8 to 10 minutes, lightly mashing some of the beans so they thicken. Remove the bay leaf.

7. 7

   7. For the plantain, melt the butter in a skillet over medium heat. Add the plantain half-moons and the remaining grated panela. Cook 2 to 3 minutes per side until golden and lightly caramelized.

8. 8

   8. For the guasacaca, blend the avocado, cilantro, parsley, lime juice, white vinegar, 2 tablespoons water, and a pinch of salt until smooth and pourable. If needed, add the remaining tablespoon of water.

9. 9

   9. Serve 2 fritters per plate. Top with a portion of the eggplant filling, add the black beans on the side, arrange the caramelized plantain, and finish with spoonfuls of panela guasacaca over or around the dish.

10. 10

    10. If you want to keep the fritters warm before serving, place them on a tray at 200 °F / 95 °C for up to 10 minutes.