Salvadoran Chayote and Cheese Fritters with Roasted Tomato and Mint Sauce

Instructions

1. 1

   1. Place the grated chayote in a bowl with 1/2 teaspoon of salt. Let it rest for 10 minutes, then squeeze it very well with your hands or a clean towel to remove excess moisture.

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   2. Meanwhile, preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion in chunks, the unpeeled garlic cloves, and the green chile on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 18 to 20 minutes, until the tomatoes are soft and lightly charred in spots.

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   3. Peel the roasted garlic and blend the tomatoes, roasted onion, garlic, green chile, water, 1/4 teaspoon salt, a pinch of black pepper, and half of the mint until you have a smooth, light sauce.

4. 4

   4. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Pour in the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Keep warm.

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   5. In a large bowl, mix the squeezed chayote with the crumbled fresh cheese, cooked corn kernels, beaten eggs, corn flour, the remaining finely chopped onion, the remaining mint, the remaining salt, and the rest of the black pepper. Mix until you have a moist batter that can still hold its shape when scooped.

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   6. If the mixture feels too loose, let it rest for 5 minutes so the corn flour can absorb some moisture. Shape 8 medium fritters using your hands or a spoon.

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   7. Heat the remaining vegetable oil in a large skillet over medium heat. Fry the fritters in batches for 3 to 4 minutes per side, until golden and cooked through. Adjust the heat so they do not burn.

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