Salvadoran sweet potato and loroco fritters with roasted tomato alguashte sauce

Instructions

1. 1

   Place the sweet potato in a pot with enough water to cover it and a pinch of the salt. Cook over medium heat for 12 to 15 minutes, until very tender. Drain well and mash into a thick puree. Let cool for 10 minutes.

2. 2

   While the sweet potato cooks, make the sauce. Heat the oven to 220 °C / 425 °F. Place the tomatoes, mild green pepper, half of the onion, and half of the garlic on a tray. Rub them with 1 tablespoon of vegetable oil. Roast for 18 to 20 minutes, until the tomatoes are soft with browned spots.

3. 3

   Transfer the roasted tomatoes, roasted green pepper, roasted onion, and roasted garlic to a blender. Add 2 tablespoons of alguashte, 60 ml water, half of the cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until slightly creamy.

4. 4

   Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook for 5 to 7 minutes, stirring occasionally. If it is too thick, add the remaining 60 ml water. Keep warm.

5. 5

   For the fritter mixture, combine the sweet potato puree, fresh corn masa, chopped loroco, remaining onion, remaining garlic, egg, fresh cheese, 1 tablespoon alguashte, remaining cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Mix until you have a moldable dough.

6. 6

   Shape 8 medium fritters with lightly damp hands, pressing firmly so they hold together during frying.

7. 7

   Heat the remaining vegetable oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side, in batches, until deeply golden outside and heated through. Transfer to a paper towel-lined plate.

8. 8

   Mix the radishes with the lime juice, dried oregano, and a pinch of salt. Let sit for 5 minutes so they lightly pickle.

9. 9

   Serve the fritters hot with the roasted tomato alguashte sauce spooned over or on the side, with the lime-seasoned radishes alongside.