Salvadoran chayote and hard cheese fritters with cilantro tomatillo cream

Instructions

1. 1

   1. Place the grated chayote in a clean kitchen towel and squeeze it very well to remove as much moisture as possible. Transfer it to a large bowl.

2. 2

   2. Add the grated hard cheese, cooked corn kernels, pre-cooked corn flour, beaten egg, half of the chopped onion, half of the chopped cilantro, half of the minced garlic, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to the bowl. Mix until you have a moist but shapeable mixture. Let it rest for 5 minutes so the flour can absorb moisture.

3. 3

   3. While the mixture rests, make the tomatillo cream. Heat a skillet or griddle over medium-high heat. Add 1 teaspoon oil and cook the tomatillos with the remaining onion and remaining garlic for 8 to 10 minutes, stirring occasionally, until softened and lightly charred in spots.

4. 4

   4. Transfer the roasted tomatillos, onion, garlic, Salvadoran cream, water, remaining cilantro, lime juice, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to a blender. Blend until smooth and creamy.

5. 5

   5. Pour the sauce into a small saucepan and cook over low heat for 3 to 4 minutes, just until slightly thickened and heated through. Do not let it boil vigorously. Keep warm.

6. 6

   6. Shape the chayote mixture into 8 fritters, compacting portions of about 2 tablespoons each and flattening them into small discs.

7. 7

   7. Heat the remaining oil in a wide skillet over medium heat until it reaches about 350°F/175°C. Fry the fritters in batches for 3 to 4 minutes per side, until golden brown and firm. Adjust the heat as needed to keep the oil hot without burning them.

8. 8

   8. Remove the fritters and place them on paper towels for 1 minute.

9. 9

   9. Serve the fritters hot with the cilantro tomatillo cream spooned over the top or on the side.