Salvadoran FoodSalvadoran atol shuco and chipilín fritters with ricotta-style cheese, roasted tomato sauce, and pickled red onion
An original recipe inspired by traditional Salvadoran flavors: fritters that are tender inside and golden outside, made with corn masa, a touch of thick atol shuco-style corn drink, and fresh chipilín, filled with ricotta-style cheese and served with roasted tomato sauce and pickled red onion.
Ingredients
- 300 g fresh corn masa (for the base of the torrejitas)
- 180 ml thick atol shuco-style corn drink (cold or tibio, without sugar)
- 35 g chopped chipilín leaves (without stalks duros)
- 120 g ricotta-style fresh cheese (for the relleno)
- 40 g grated hard Salvadoran-style cheese (for the dough)
- 1 unit egg (beaten)
- 50 g finely chopped white onion (for the dough)
- 6 g minced garlic (divided entre dough and sauce)
- 6 g salt (or to taste, divided)
- 1 g ground black pepper (for the dough)
- 90 ml vegetable oil (divided for frying and for the sauce)
- 400 g ripe tomatoes (for roasting)
- 80 g mild green pepper (for roasting)
- 100 g sliced red onion (for encurtir)
- 45 ml white vinegar (for the encurtido)
- 60 ml hot water (for the encurtido)
- 1 g dried oregano (for the encurtido)
- 4 g sugar (for balancear the encurtido)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat a griddle, cast-iron skillet, or grill over medium-high heat. If you prefer to roast the vegetables in the oven, preheat it to 425 °F / 220 °C.
- 2
2. Place the ripe tomatoes and mild green pepper on the griddle or on a baking tray. Roast for 10 to 15 minutes, turning them, until they develop deep charred spots and the skin loosens. If using the oven, roast at 425 °F / 220 °C for 15 minutes.
- 3
3. While the vegetables roast, make the pickle: combine the red onion, white vinegar, hot water, dried oregano, sugar, and 1 g salt. Stir well and let it rest for at least 15 minutes.
- 4
4. In a large bowl, mix the fresh corn masa with the thick atol shuco-style corn drink, chopped chipilín, grated hard cheese, beaten egg, white onion, half of the minced garlic, 4 g salt, and black pepper. Knead until you get a moist but shapeable mixture. If it feels too loose, let it rest for 5 minutes so the masa can absorb moisture.
- 5
5. Divide the ricotta-style cheese into 8 small portions. Take one portion of masa, flatten it in your palm, place one portion of cheese in the center, and close it to form a round, slightly flat fritter. Repeat to make 8 fritters.
- 6
6. For the sauce, partially peel the roasted tomatoes if you want a smoother texture. Blend the roasted tomatoes with the roasted green pepper, the remaining minced garlic, and 1 g salt until you have a rustic sauce.
- 7
7. Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the blended sauce and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. Keep warm.
- 8
8. Heat the remaining vegetable oil in a wide skillet over medium heat. Once the oil is hot but not smoking, fry the fritters for 3 to 4 minutes per side, until deeply golden and heated through in the center.
- 9
9. Drain the fritters on paper towels for 1 minute. Serve 2 fritters per plate with the roasted tomato sauce underneath or on the side, and finish with the pickled red onion on top or alongside.
- 10
10. Serve immediately while the fritters keep their crisp crust, the ricotta-style cheese stays soft, and the sauce is still warm.
Chef tips
If you cannot find prepared atol shuco, you can use an unsweetened thick cooked corn drink or a small extra portion of masa mixed with water to mimic its effect. Keep the heat at medium so the fritters brown without breaking.
Substitutions
You can substitute the chipilín with chopped baby spinach if unavailable, though the flavor will be less traditional. The ricotta-style cheese can be replaced with crumbled fresh cheese. The grated hard cheese can be swapped for dry cotija or a similar salty hard cheese.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min