Salvadoran rice and nightshade greens fritters with panela cream and cilantro

Instructions

1. 1

   1. In a large skillet, heat 1 tablespoon vegetable oil over medium heat, about 350°F / 175°C on the cooking surface. Add the white onion and garlic and sauté for 3 minutes until fragrant.

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   2. Add the chopped mora greens and cook for 2 to 3 minutes, stirring, until wilted and excess moisture evaporates. Remove from the heat and let cool for 5 minutes.

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   3. In a large bowl, combine the cooked white rice, the mora-onion-garlic mixture, half of the crumbled fresh cheese, the beaten egg, rice flour, half of the chopped cilantro, salt, and black pepper. Mix well until you have a moist mixture that can be shaped.

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   4. Form 8 compact fritters of equal size. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb moisture.

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   5. In another bowl, combine the Salvadoran cream, grated panela, and the remaining cilantro. Stir until the panela is incorporated. Set aside the panela cilantro cream.

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   6. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat, about 350°F / 175°C. Cook the fritters in batches for 3 to 4 minutes per side, until deeply golden and hot in the center.

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   7. During the last minute of cooking, place the remaining fresh cheese on top of each fritter so it softens slightly from the heat without fully melting.

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   8. Serve the fritters hot with the panela cilantro cream spooned over the top or on the side.