Salvadoran FoodSalvadoran Purple Corn and Loroco Fritters with Fresh Curd, over Black Bean Cream and Roasted Chirmol
An original recipe inspired by traditional Salvadoran flavors: golden purple corn fritters mixed with loroco and fresh curd, served over a smooth black bean cream and finished with fresh roasted chirmol. It combines a crisp exterior, tender center, and a homestyle flavor profile typical of El Salvador.
Ingredients
- 300 g ground purple corn or purple corn masa (si usas dough fresh, well escurrida)
- 60 g chopped loroco buds (fresh or descongelado)
- 120 g crumbled fresh Salvadoran curd cheese (divided for mezcla and acabado)
- 80 g finely chopped white onion (divided entre tortitas, cream and chirmol)
- 1 unit egg (for ligar the mezcla)
- 25 g rice flour (for dar estructura)
- 15 g chopped fresh cilantro (divided)
- 6 g salt (or to taste, divided)
- 1 g ground black pepper (to taste)
- 45 ml vegetable oil (divided for frying and sofreír)
- 300 g cooked black beans (with a poco of su caldo)
- 180 ml bean broth or water (for licuar the cream)
- 6 g garlic (divided)
- 1 g ground cumin (for the cream of frijol)
- 300 g ripe roma tomatoes (for roasting and hacer chirmol)
- 30 g green chili pepper (without semillas if desired menos picante)
- 15 ml lime juice (for the chirmol)
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. Preheat the oven or a covered griddle for roasting to 400°F / 200°C. Place the tomatoes, green chili, and 2 garlic cloves on a tray or griddle and roast for 12 to 15 minutes, turning once, until lightly charred in spots and softened.
- 2
2. While the vegetables roast, prepare the fritter mixture. In a bowl combine the ground purple corn, chopped loroco, 60 g of crumbled fresh curd cheese, 30 g of chopped onion, the egg, rice flour, 10 g of cilantro, 1/2 teaspoon salt, and black pepper. Mix until you have a thick, even batter.
- 3
3. If the mixture feels too dry, add 1 to 2 tablespoons of bean broth. If it feels too wet, let it rest for 5 minutes so the rice flour can absorb some moisture.
- 4
4. For the black bean cream, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 30 g chopped onion and 1 minced garlic clove and cook for 2 to 3 minutes until fragrant. Add the black beans, bean broth or water, cumin, and 1/4 teaspoon salt. Cook for 5 minutes.
- 5
5. Blend the warm bean mixture until smooth and thick. Return the bean cream to the skillet and cook over low heat for 3 to 4 more minutes, stirring so it does not stick. Adjust salt if needed.
- 6
6. For the roasted chirmol, peel the roasted tomatoes if desired and finely chop them. Finely chop the roasted green chili and 1 roasted garlic clove as well. Mix with 20 g chopped onion, the remaining cilantro, lime juice, and a pinch of salt. Set aside.
- 7
7. Shape the purple corn mixture into 8 even fritters, compacting them lightly with damp hands.
- 8
8. Heat the remaining 2 tablespoons vegetable oil in a wide skillet over medium heat, about 350°F / 175°C if using a thermometer. Fry the fritters for 3 to 4 minutes per side until golden outside and firm in the center. Transfer to a paper towel-lined plate.
- 9
9. To serve, spread a layer of black bean cream on each plate. Place 2 fritters on top per serving, finish with the roasted chirmol, and scatter the remaining 60 g of crumbled fresh curd cheese over each plate.
- 10
10. Serve right away while the fritters are hot and the bean cream is still silky.
Chef tips
For a crispier texture, let the shaped fritters rest for 10 minutes before frying. If you have fresh loroco, chop it finely so it distributes more evenly through the mixture.
Substitutions
You can replace the fresh curd cheese with firm fresh cheese. If purple corn is unavailable, use white corn masa and add 1 teaspoon annatto for a different color, though the traditional purple corn flavor will change. The green chili can be replaced with a mild jalapeño.
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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