Salvadoran rice and potato fritters with queso duro blando, alguashte cream, and pickled cucumber

Instructions

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   1. In a large bowl, combine the cooked white rice, grated potato, queso duro blando, beaten egg, half of the chopped white onion, fresh cilantro, rice flour, 1/2 teaspoon salt, and black pepper until you get a moist but shapeable mixture.

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   2. Shape into 8 medium fritters, pressing firmly with your hands to compact them. If the mixture feels too loose, let it rest for 5 minutes so the rice flour can absorb some moisture.

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   3. For the pickle, combine the cucumber, remaining white onion, white vinegar, dried oregano, and 1/4 teaspoon salt in another bowl. Mix well and let it rest while you cook the fritters.

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   4. For the alguashte cream, stir together the Salvadoran cream, alguashte, water, and remaining 1/4 teaspoon salt until smooth and slightly thick. Set aside.

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   5. Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, fry the fritters for 4 to 5 minutes per side, until golden and cooked through in the center. If you want to keep them warm, place them on a tray in a 200 °F / 95 °C oven.

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   6. Serve the fritters hot with a layer or spoonfuls of alguashte cream and top or side with the cucumber pickle.

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   7. If you want to reheat them, place them in a 350 °F / 175 °C oven for 8 minutes to bring back their crisp texture.