Salvadoran FoodSalvadoran Chayote and Corn Fritters with Roasted Garlic Cream
Crisp on the outside and tender inside, these fritters are made with grated chayote, sweet corn, and fresh cheese, served with a roasted garlic herb cream. An original recipe inspired by homestyle Salvadoran flavors.
Ingredients
- 500 g chayote (pelado, without semilla and grated)
- 150 g sweet corn kernels (fresh or descongelados)
- 120 g Salvadoran fresh cheese (desmoronado)
- 60 g corn flour (for dar estructura)
- 1 unit egg (beaten)
- 80 g white onion (finely chopped)
- 15 g fresh cilantro (chopped)
- 18 g garlic (4 cloves for roasting and 2 chopped for the mezcla)
- 120 ml Salvadoran cream (for the sauce)
- 15 ml lime juice (freshly squeezed)
- 45 ml vegetable oil (for frying and roasting the ajo)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
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
Preheat the oven to 200 °C / 400 °F. Place 4 whole garlic cloves on a small piece of foil, add 1 teaspoon of the vegetable oil, wrap, and roast for 15 to 18 minutes until soft. Let cool slightly.
- 2
Place the grated chayote in a clean kitchen towel and squeeze well to remove excess moisture. Transfer it to a large bowl.
- 3
Add the sweet corn kernels, Salvadoran fresh cheese, corn flour, beaten egg, white onion, 2 chopped garlic cloves, half of the fresh cilantro, 1 teaspoon salt, and black pepper to the bowl with the chayote. Mix until you have a moist mixture that can hold fritter shapes.
- 4
Using your hands, form 8 medium fritters, pressing firmly so they keep their shape.
- 5
Heat the remaining vegetable oil in a large skillet over medium heat. Cook the fritters for 3 to 4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
- 6
For the cream, squeeze the roasted garlic out of its skin and mix it with the Salvadoran cream, lime juice, the remaining fresh cilantro, and a pinch of salt. Stir until smooth.
- 7
Serve the fritters hot with the roasted garlic cream spooned over the top or on the side.
Chef tips
If the chayote releases too much moisture, add 1 or 2 extra tablespoons of corn flour. You can also keep the fritters warm in the oven at 95 °C / 200 °F while finishing the batch.
Substitutions
You can substitute the Salvadoran fresh cheese with panela or Latin-style fresh cheese. Salvadoran cream can be replaced with thick sour cream.
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
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