Salvadoran green bean and corn fritters with ricotta, roasted tomato sauce, and mild purple onion slaw

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, green chile, half of the white onion, and 1 garlic clove on a baking tray. Drizzle with 1 tablespoon vegetable oil, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 20 minutes, until the tomatoes are soft and lightly charred.

2. 2

   2. While the sauce roasts, bring water to a boil in a medium pot. Add the chopped green beans and cook for 3 minutes. Drain and rinse under cold water to stop the cooking. Let them drain very well.

3. 3

   3. Make the mild slaw: combine the red onion with the white vinegar, warm water, 1/4 teaspoon salt, and 1/4 teaspoon dried oregano. Lightly squeeze with your hands or a spoon and let sit for 15 minutes.

4. 4

   4. In a large bowl, mix the cooked green beans, corn kernels, ricotta, beaten eggs, corn flour, the remaining white onion, chopped garlic, cilantro, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the dried oregano. Stir until a thick, even mixture forms.

5. 5

   5. Remove the tomatoes, green chile, roasted onion, and roasted garlic from the oven. Blend or process them with any tray juices until you get a rustic sauce. If needed, add 1 to 2 tablespoons water to adjust the texture. Taste and adjust with the remaining salt and pepper if needed.

6. 6

   6. Heat a large skillet over medium heat, about 175 °C / 350 °F surface temperature. Add the remaining 2 tablespoons vegetable oil. Shape the mixture into 8 fritters, using portions of about 2 tablespoons each and flattening them slightly in the pan.

7. 7

   7. Cook the fritters for 3 to 4 minutes per side, until golden on the outside and firm inside. Work in batches if needed so they do not crowd the pan.

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   8. Serve the fritters hot with a layer or spoonfuls of roasted tomato sauce, and finish with the mild red onion slaw on top or on the side.