Salvadoran rice and chipilín fritters with fresh cheese and creamy roasted tomato sauce

Instructions

1. 1

   1. Preheat the oven to 425 °F / 220 °C. Place the tomatoes and half of the chopped onion on a small tray, add half of the garlic, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss and roast for 20 minutes, until the tomatoes are soft and lightly browned at the edges.

2. 2

   2. While the vegetables roast, make the fritter mixture. In a large bowl combine the cooked rice, chopped chipilín, 80 g (about 2.8 oz) of the fresh cheese, beaten eggs, rice flour, the remaining onion, the remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and press slightly with a spoon so the rice starts to bind together.

3. 3

   3. Shape the mixture into 8 evenly sized fritters using lightly damp hands. If the mixture feels too loose, let it rest for 5 minutes so the rice flour can absorb some moisture.

4. 4

   4. Remove the roasted tomatoes from the oven. Transfer them to a blender with the Salvadoran cream or sour cream, vegetable broth or water, and cilantro. Blend until smooth and creamy.

5. 5

   5. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring often, until slightly thickened. Adjust salt if needed and keep warm over low heat.

6. 6

   6. Heat the remaining oil in a large skillet over medium heat, about 350 °F / 175 °C if using a surface thermometer. Fry the fritters for 3 to 4 minutes per side, in batches, until golden brown and firm. Transfer to a paper towel-lined plate.

7. 7

   7. To serve, spoon a layer of creamy roasted tomato sauce onto each plate, arrange the hot fritters on top, and finish with the remaining crumbled fresh cheese.

8. 8

   8. Serve immediately while the fritters are still crisp outside and tender inside.