Salvadoran FoodSalvadoran Red Bean and Chayote Fritters with Fresh Cheese and Roasted Green Chile Sauce
Crisp on the outside and tender inside, these fritters are made with red bean mash, grated chayote, and corn, then served with a homemade roasted green chile, tomato, and cream sauce. An original recipe inspired by traditional Salvadoran flavors.
Ingredients
- 300 g cooked red beans, drained (machacados lightly)
- 250 g chayote squash (pelado and grated)
- 80 g masa harina (for dar estructura)
- 120 g fresh cheese (desmoronado, divided)
- 1 unit egg (beaten)
- 90 g white onion (finely chopped, divided)
- 6 g garlic (chopped, divided)
- 15 g fresh cilantro (chopped, divided)
- 2 g ground cumin (divided)
- 6 g salt (or to taste, divided)
- 1 g black pepper (divided)
- 300 g ripe tomatoes (for the sauce)
- 120 g green chiles (tipo jalapeño or chile verde suave, without exceso of semillas if desired menos picante)
- 120 ml Salvadoran cream or sour cream (for the sauce)
- 120 ml water (for ajustar the sauce)
- 45 ml vegetable oil (divided for saltear and frying)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the tomatoes and green chiles on a tray with 30 g (about 1/4 cup) of the onion and half of the garlic. Drizzle with 15 ml (1 tbsp) oil and roast for 18 minutes, turning halfway through, until the vegetables are browned and soft.
- 2
While the vegetables roast, place the grated chayote in a clean towel and squeeze out some of the excess moisture. Set aside.
- 3
In a large bowl, mix the mashed red beans, grated chayote, masa harina, beaten egg, 60 g (about 1/2 cup) of the fresh cheese, the remaining chopped onion, the remaining garlic, half of the cilantro, 1/2 teaspoon cumin, 3 g (1/2 tsp) salt, and a pinch of black pepper.
- 4
Shape the mixture into 8 compact fritters of equal size. If the mixture feels too wet, let it rest for 5 minutes so the masa harina can absorb some moisture.
- 5
When the tomatoes, chiles, onion, and garlic are ready, transfer them to a blender with the cream, water, the remaining cumin, 3 g (1/2 tsp) salt, a pinch of black pepper, and the remaining cilantro. Blend until smooth.
- 6
Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Keep warm.
- 7
Heat the remaining oil in a large skillet over medium heat. Cook the fritters for 4 to 5 minutes per side, until deeply golden outside and heated through inside.
- 8
Serve the fritters hot with the roasted green chile sauce spooned over or on the side, and finish with the remaining crumbled fresh cheese.
Chef tips
For a firmer texture, chill the fritter mixture for 10 minutes before shaping. For a spicier sauce, leave some seeds in the green chiles when blending.
Substitutions
You can use grated young squash instead of chayote. If you do not have Salvadoran cream, use sour cream. Fresh cheese can be replaced with shredded quesillo, though the texture will be stretchier.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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