Salvadoran FoodSalvadoran rice and chipilín fritters with queso duro blando and creamy roasted tomatillo sauce
An original recipe inspired by traditional Salvadoran flavors: golden fritters made with cooked rice, fresh chipilín, and queso duro blando, served with a creamy roasted tomatillo sauce and sautéed onion. Crisp outside, tender inside, and deeply homey in character.
Ingredients
- 300 g cooked white rice (cold or at room temperature)
- 40 g fresh chipilín, chopped (without stalks duros)
- 120 g queso duro blando, grated (divided)
- 1 unit egg (beaten)
- 35 g rice flour (for dar estructura)
- 120 g white onion, finely chopped (divided)
- 6 g garlic, minced
- 350 g tomatillos (without peel)
- 120 ml Salvadoran-style cream
- 10 g fresh cilantro, chopped
- 90 ml vegetable oil (divided)
- 8 g salt (divided or to taste)
- 2 g ground black pepper
- 1 g ground cumin
- 60 ml water (for ajustar the sauce)
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. Preheat the oven to 425°F / 220°C. Place the tomatillos on a tray with half of the chopped onion and the garlic. Drizzle with 1 tablespoon vegetable oil and roast for 15 minutes, until the tomatillos are soft and lightly blistered.
- 2
2. While the vegetables roast, place the cooked rice in a large bowl and lightly mash it with a fork. Add the chopped chipilín, 90 g grated queso duro blando, the beaten egg, rice flour, the remaining half of the chopped onion, 1 teaspoon salt, black pepper, and cumin.
- 3
3. Mix well until you have a moist mixture that can be shaped. If needed, press the mixture with your hands so the rice releases starch and holds together better. Shape into 8 medium fritters.
- 4
4. Transfer the roasted tomatillos, roasted onion, and roasted garlic to a blender. Add the Salvadoran-style cream, cilantro, water, and 1/2 teaspoon salt. Blend until smooth and creamy.
- 5
5. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat, about 350°F / 175°C at the oil surface. Pour in the blended sauce and cook for 5 to 7 minutes, stirring often, until slightly thickened. Keep warm.
- 6
6. Heat the remaining vegetable oil in a wide skillet over medium heat, about 350°F / 175°C. Fry the fritters in batches for 3 to 4 minutes per side, until deeply golden and firm. Transfer to paper towels.
- 7
7. Serve the fritters hot with the creamy roasted tomatillo sauce spooned over or on the side. Finish with the remaining 30 g grated queso duro blando.
- 8
8. If you want an even crispier texture, keep the fried fritters in the oven at 200°F / 95°C for 5 minutes before serving.
Chef tips
To keep the fritters from falling apart, use cold cooked rice and avoid excess moisture in the chipilín. If the mixture feels too soft, add 1 extra tablespoon of rice flour.
Substitutions
You can replace chipilín with tender spinach or chopped watercress. If queso duro blando is unavailable, use firm queso fresco or a salty semi-hard cheese. Salvadoran-style cream can be replaced with thick sour cream.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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
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