Salvadoran FoodSalvadoran Pujagua Corn and Izote Fritters with Fresh Curd Center, Charred Tomato Sauce, and Cucumber-Mint Salad
An original recipe inspired by traditional flavors of El Salvador: fritters crisp on the outside and tender inside, made with ground purple pujagua corn, sautéed izote blossom, and a soft fresh-curd center. They are served with a charred tomato sauce and a refreshing cucumber-mint salad.
Ingredients
- 180 g ground purple pujagua corn (puede usarse harina of maíz nixtamalizada morada si está disponible)
- 240 ml warm water (for formar the dough)
- 120 g izote blossom (limpia and chopped finely)
- 120 g fresh curd cheese (cut en 8 cubes)
- 100 g white onion (60 g for the dough and 40 g for the sauce, chopped)
- 6 g garlic (chopped fino)
- 50 g egg (beaten)
- 30 g grated hard cheese (for the dough)
- 10 g fresh cilantro (chopped)
- 8 g fresh mint (chopped)
- 200 g cucumber (en medias lunas finas)
- 400 g ripe tomato (for the sauce)
- 80 g mild green pepper (for the sauce)
- 30 ml lime juice (divided entre sauce and ensalada)
- 60 ml vegetable oil (divided for sofreír and frying)
- 8 g salt (or to taste)
- 2 g black pepper (or to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a skillet over medium heat, warm 1 tablespoon vegetable oil (15 ml) and sauté 60 g of the white onion with the garlic for 2 to 3 minutes, until fragrant. Add the chopped izote blossom, 1/2 teaspoon salt, and a pinch of black pepper; cook for 4 minutes, stirring. Remove from the heat and let cool slightly.
- 2
2. In a bowl, mix the ground pujagua corn with the warm water, beaten egg, grated hard cheese, chopped cilantro, and the sautéed izote mixture. Add 1/2 teaspoon salt and mix until a moist but shapeable dough forms. Let it rest for 5 minutes.
- 3
3. Divide the dough into 8 portions. Flatten each portion in your hand, place a cube of fresh curd cheese in the center, and close it up to form thick fritters. Press gently to seal well.
- 4
4. For the sauce, place the tomatoes and mild green pepper on a dry griddle or skillet over medium-high heat and char for 8 to 10 minutes, turning until blistered and softened. Blend them with the remaining 40 g white onion, 1 tablespoon lime juice, 60 ml water, 1/4 teaspoon salt, and a pinch of black pepper.
- 5
5. Transfer the sauce to a small saucepan with 1 tablespoon vegetable oil (15 ml) and cook over medium heat for 5 minutes, until slightly thickened. Adjust the salt and keep warm.
- 6
6. In a separate bowl, combine the cucumber with the mint, the remaining 1 tablespoon lime juice, 1 tablespoon vegetable oil (15 ml), and a pinch of salt and black pepper. Keep the salad chilled.
- 7
7. Heat the remaining oil in a wide skillet over medium heat until it reaches about 350 °F / 175 °C. Fry the fritters for 3 to 4 minutes per side, until deeply golden and crisp. Transfer to paper towels.
- 8
8. Serve 2 fritters per plate over a spoonful of charred tomato sauce, with the cucumber-mint salad on the side. If desired, let them rest for 2 minutes before serving so the fresh-curd center can settle slightly.
Chef tips
If the dough feels too loose, let it rest 2 to 3 minutes longer so the corn can absorb more liquid. For deeper flavor, char the tomatoes until the skins are well blistered but not fully burned.
Substitutions
You can substitute the fresh curd cheese with firm queso fresco. If izote blossom is unavailable, use a mix of chopped spinach and thin sautéed onion slices, though the flavor profile will change. Mint can be replaced with extra cilantro in the salad.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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