Salvadoran Green Plantain and Red Bean Fritters with Garlic Cream and Carrot Curtido

Instructions

1. 1

   Place the cabbage and carrot in a bowl. Add half of the chopped onion, the white vinegar, hot water, sugar, and 1/2 teaspoon of salt. Mix well, press lightly with your hands or a spoon, and let it rest for 20 minutes to make the curtido.

2. 2

   Boil the green plantain pieces in enough water for 15 to 18 minutes, until tender but not falling apart. Drain well and mash while still hot with 1 tablespoon of vegetable oil and 1/4 teaspoon of salt until you have a firm, even dough.

3. 3

   While the plantain cooks, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the remaining half of the onion and half of the garlic. Cook for 2 to 3 minutes until fragrant.

4. 4

   Add the cooked red beans to the skillet along with the ground cumin, dried oregano, 1/4 teaspoon salt, and black pepper. Lightly mash the beans and cook for 4 to 5 minutes, stirring, until you get a thick filling. Remove from the heat and let cool for 5 minutes.

5. 5

   Fold the crumbled fresh cheese into the bean filling and mix gently so some streaks of cheese remain without fully melting into the mixture.

6. 6

   For the garlic cream, mix the Salvadoran cream, the remaining garlic, lime juice, fresh cilantro, and a pinch of salt in a bowl. Set aside chilled or at room temperature.

7. 7

   Divide the plantain dough into 8 portions. Take one portion, flatten it in your hand, place 1 to 2 tablespoons of the bean and cheese filling in the center, and close it to form an oval or round fritter. Repeat with the rest.

8. 8

   Preheat the oven to 400°F / 200°C. Place the shaped fritters on a tray or plate to help them hold their shape while you finish the batch.

9. 9

   Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Brown the fritters for 3 to 4 minutes per side, in batches, until well sealed and crisp on the outside.

10. 10

    Transfer the browned fritters to a baking tray and bake for 8 minutes at 400°F / 200°C to heat the center through and firm the texture.

11. 11

    Drain the curtido slightly if it has too much liquid. Serve the fritters hot with the carrot-cabbage curtido on top or on the side, and the garlic cream alongside.