Salvadoran FoodSalvadoran green jocote and corn fritters with fresh cheese and warm loroco sauce
An original recipe inspired by traditional Salvadoran flavors: golden corn and finely chopped green jocote fritters mixed with fresh cheese and served with a warm, aromatic loroco, tomato, and cream sauce. The result is a savory, slightly tangy, deeply homestyle dish.
Ingredients
- 180 g green jocote (without semilla and finely chopped)
- 220 g cooked corn kernels (pueden ser fresh or descongelados)
- 120 g Salvadoran fresh cheese (desmoronado)
- 80 g masa harina (for dar estructura)
- 1 unit egg (beaten)
- 70 g white onion (finely chopped, divided)
- 12 g fresh cilantro (chopped)
- 5 g salt (or to taste, divided)
- 1 g black pepper (freshly ground)
- 45 ml vegetable oil (for frying and cocinar)
- 50 g loroco buds (chopped si es large)
- 180 g roma tomato (chopped diced small)
- 120 ml Salvadoran cream (for the sauce)
- 60 ml water (for ajustar the sauce)
- 6 g garlic (finely chopped)
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
1. In a medium bowl, combine the chopped green jocote, cooked corn kernels, crumbled fresh cheese, masa harina, beaten egg, half of the chopped white onion, cilantro, 3 g (1/2 tsp) of the salt, and black pepper. Mix until you have a moist but shapeable mixture.
- 2
2. Let the mixture rest for 10 minutes at room temperature so the masa harina can absorb some of the moisture from the jocote and corn.
- 3
3. While the mixture rests, make the sauce. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the remaining white onion and the garlic, and cook for 2 to 3 minutes until fragrant.
- 4
4. Stir in the chopped tomato, loroco, and the remaining 2 g (1/2 tsp) salt. Cook for 5 to 6 minutes, stirring, until the tomato softens and releases its juices.
- 5
5. Add the Salvadoran cream and water, mix well, and cook for 2 to 3 more minutes over low heat until you have a warm, lightly creamy sauce. Keep warm.
- 6
6. Heat the remaining vegetable oil in a wide skillet over medium heat. If you want to keep the first fritters warm, preheat the oven to 200 °F / 95 °C.
- 7
7. Shape 8 compact fritters with the jocote and corn mixture, using about 2 tablespoons of mixture per piece. Carefully place them in the hot skillet.
- 8
8. Fry the fritters for 3 to 4 minutes per side, until golden on the outside and firm in the center. Transfer to a paper towel-lined plate or keep them warm in the oven at 200 °F / 95 °C while you finish the rest.
- 9
9. Serve the fritters hot with the warm loroco sauce spooned over the top or on the side.
- 10
10. For the best flavor and texture, serve immediately so the contrast between the crisp fritters and the creamy sauce stays intact.
Chef tips
If the mixture feels too wet because of the jocote's juices, add 1 to 2 extra tablespoons of masa harina. If the jocote is very firm, chop it finely so it blends in better and does not break the fritters.
Substitutions
You can replace the fresh cheese with crumbled queso duro blando. If fresh loroco is unavailable, use thawed frozen loroco, well drained. Salvadoran cream can be replaced with sour cream or crème fraîche.
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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