Salvadoran chayote and corn fritters with fresh cheese and roasted tomato guaque pepper sauce

Instructions

1. 1

   1. Place the grated chayote in a colander, add 1/2 teaspoon of salt, and let it rest for 10 minutes. Then squeeze it very well with your hands or a clean cloth to remove excess moisture.

2. 2

   2. Meanwhile, preheat the oven to 400 °F / 200 °C. Place the tomatoes, guaque pepper, half of the onion, and half of the garlic on a tray. Drizzle with 1 tablespoon oil and roast for 18 minutes, until the tomatoes are soft and lightly charred on the edges.

3. 3

   3. Transfer the roasted tomatoes, guaque pepper, roasted onion, roasted garlic, water, cumin, and 1/4 teaspoon salt to a blender. Blend until smooth.

4. 4

   4. Heat 1 tablespoon oil in a small saucepan over medium heat. Pour in the blended sauce and cook for 8 minutes, stirring occasionally, until slightly thickened. Keep warm.

5. 5

   5. In a large bowl, mix the drained chayote, sweet corn, fresh cheese, eggs, corn flour, remaining onion, remaining garlic, cilantro, black pepper, and remaining salt. Mix until you have a moist batter that can still hold its shape on a spoon.

6. 6

   6. Heat the remaining oil in a large skillet over medium heat. Once hot, drop portions of the mixture, about 2 tablespoons per fritter, and flatten them slightly with a spatula.

7. 7

   7. Fry the fritters for 3 to 4 minutes per side, until golden brown and firm. Work in batches so the skillet stays hot.

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   8. Serve the fritters hot with the roasted tomato and guaque pepper sauce spooned over the top or on the side.

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   9. If you want to keep them warm while finishing the batches, place them on a tray in the oven at 200 °F / 95 °C for up to 10 minutes.