Venezuelan Taro and Corn Fritters with Cilantro Guasacaca

Instructions

1. 1

   1. Peel and grate the taro on the coarse side of a grater. Place it in a clean towel and gently squeeze out some of the excess moisture.

2. 2

   2. In a large bowl, combine the grated taro, sweet corn kernels, grated white cheese, beaten egg, precooked cornmeal, white onion, half of the crushed garlic, half of the chopped cilantro, ground cumin, 3 g (1/2 tsp) salt, and black pepper until you have a moist but shapeable mixture.

3. 3

   3. Let the mixture rest for 5 minutes so the cornmeal can absorb some of the moisture from the taro and corn.

4. 4

   4. Meanwhile, make the guasacaca. In a blender or food processor, add the avocado, green bell pepper, remaining garlic, remaining cilantro, lime juice, 3 g (1/2 tsp) salt, 15 ml (1 tbsp) vegetable oil, and 45 ml (3 tbsp) water. Blend until creamy and slightly pourable. Set aside.

5. 5

   5. Heat a large skillet over medium heat for 2 minutes. Add 45 ml (3 tbsp) vegetable oil and heat until ready for frying, about 350 °F / 175 °C.

6. 6

   6. Shape the mixture into 8 compact fritters, using about 2 heaping tablespoons for each one, and flatten them slightly.

7. 7

   7. Fry the fritters in batches for 3 to 4 minutes per side, keeping the oil near 350 °F / 175 °C, until deeply golden and cooked through.

8. 8

   8. Transfer the fritters to a paper towel-lined plate and let them rest for 1 minute.

9. 9

   9. Serve the fritters hot with the cilantro guasacaca spooned over or on the side.