Salvadoran chayote and loroco fritters with toasted corn cream and pickled red onion

Instructions

1. 1

   1. Place the grated chayote in a colander, mix it with 1/2 teaspoon salt, and let it rest for 10 minutes. Then squeeze it with your hands or a clean towel to remove as much liquid as possible.

2. 2

   2. In a large bowl, combine the drained chayote, chopped loroco, crumbled fresh cheese, beaten eggs, corn flour, white onion, cilantro, the remaining 1/2 teaspoon salt, and black pepper until a moist but shapeable mixture forms.

3. 3

   3. Shape the mixture into 8 compact fritters of equal size and place them on a tray or plate.

4. 4

   4. For the toasted corn cream, melt the butter in a skillet over medium heat. Add the garlic and cook for 30 seconds. Stir in the cooked corn and sauté for 4 to 5 minutes, stirring, until lightly charred in spots and fragrant.

5. 5

   5. Transfer the toasted corn and garlic to a blender. Add the cream, milk, and a pinch of salt. Blend until smooth. Pour into a small saucepan and cook over low heat for 3 to 4 minutes, stirring, until slightly thickened. Keep warm.

6. 6

   6. In a small bowl, combine the red onion with the white vinegar, sugar, water, and a pinch of salt. Let it sit for 10 minutes while you cook the fritters.

7. 7

   7. Heat the vegetable oil in a wide skillet over medium heat to about 350°F/175°C. Fry the fritters for 3 to 4 minutes per side, in batches, until deeply golden and cooked through. Transfer to paper towels.

8. 8

   8. To serve, spoon a layer of toasted corn cream onto each plate, place 2 fritters per serving on top, and finish with the pickled red onion.

9. 9

   9. Serve hot to enjoy the contrast between the golden fritters, the warm corn cream, and the bright pickled onion.