Salvadoran Purple Corn and Loroco Fritters with Jocote Cream and Fresh Cheese

Instructions

1. 1

   1. Place the ground purple corn in a large bowl and gradually add the warm water, mixing until a soft, moldable dough forms. Let it rest for 10 minutes so the corn fully absorbs the liquid.

2. 2

   2. Add the chopped fresh loroco, 60 g (2.1 oz) of the crumbled fresh cheese, the beaten egg, white onion, half of the chopped cilantro, 3 g (1/2 tsp) salt, and black pepper to the dough. Mix until evenly combined.

3. 3

   3. In a separate container, make the jocote cream by blending the ripe jocotes with the Salvadoran cream, lime juice, garlic, the remaining cilantro, and 2 g (1/2 tsp) salt until thick and smooth. Chill until ready to serve.

4. 4

   4. Shape the mixture into 8 medium fritters with lightly damp hands, pressing each portion to about 1/2 inch thick.

5. 5

   5. Heat a wide skillet over medium heat for 2 minutes and add the vegetable oil. Once the oil is hot but not smoking, fry the fritters in batches for 3 to 4 minutes per side, until golden brown with crisp edges.

6. 6

   6. If you want to keep them warm while finishing the batches, place them on a tray and hold them in an oven preheated to 200 °F / 95 °C for up to 10 minutes.

7. 7

   7. Serve the fritters hot with the jocote cream spooned over or on the side, and finish with the remaining crumbled fresh cheese.