Salvadoran dried shrimp and potato fritters with loroco cream

Instructions

1. 1

   1. Place the potato in a pot with enough water and a pinch of salt. Cook over medium heat until tender, 12 to 15 minutes. Drain and mash while still hot.

2. 2

   2. While the potato cooks, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Sauté the white onion and garlic for 3 minutes until fragrant.

3. 3

   3. Add the chopped dried shrimp to the skillet and cook 2 minutes more, stirring so it blends with the onion and garlic. Remove from the heat.

4. 4

   4. In a large bowl, combine the mashed potato, shrimp mixture, fresh cilantro, beaten egg, corn flour, fresh cheese, salt, and black pepper until a firm, even mixture forms.

5. 5

   5. Shape the mixture into 8 medium fritters with slightly damp hands and place them on a tray or plate.

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   6. For the loroco cream, place the Salvadoran cream, loroco, lime juice, and water in a small saucepan. Cook over low heat for 3 to 4 minutes, without letting it boil hard, until the loroco softens and the sauce becomes creamy.

7. 7

   7. Heat the remaining vegetable oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side until golden and crisp around the edges.

8. 8

   8. If you want to keep them warm, place them on a tray and hold them in the oven at 200°F / 95°C for up to 10 minutes.

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   9. Serve the Salvadoran dried shrimp and potato fritters hot, topped with or alongside the loroco cream.