Salvadoran sweet corn and squash fritters with quesillo, roasted tomato sauce, and pumpkin seeds

Instructions

1. 1

   1. Heat a griddle, cast-iron skillet, or baking tray over medium-high heat. If using the oven to roast the tomatoes, preheat it to 400 °F / 200 °C.

2. 2

   2. Place the tomatoes and green chile on the griddle or tray. Roast for 12 to 15 minutes, turning occasionally, until the skins are blistered and lightly charred and the flesh is soft. Set aside.

3. 3

   3. Meanwhile, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced squash, half of the chopped onion, and 1 chopped garlic clove. Cook for 6 to 8 minutes until the squash is tender and the onion is translucent. Season with a pinch of salt and let cool for 5 minutes.

4. 4

   4. In a large bowl, combine the grated sweet corn, the sautéed squash with onion and garlic, the beaten egg, corn flour, quesillo, cilantro, half of the toasted pumpkin seeds, 3/4 teaspoon salt, and black pepper. Mix until you have a moist but shapeable batter.

5. 5

   5. For the sauce, blend the roasted tomatoes, roasted green chile, the remaining onion, the other garlic clove, dried oregano, water, and 1/2 teaspoon salt until smooth.

6. 6

   6. Pour the sauce into a small saucepan and cook over medium heat for 8 to 10 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.

7. 7

   7. Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Shape 8 fritters from the corn and squash mixture, using about 2 tablespoons for each and flattening them gently in the skillet.

8. 8

   8. Cook the fritters for 3 to 4 minutes per side, until golden on the outside and set in the center. If you prefer, finish them in the oven for 5 minutes at 350 °F / 175 °C after browning.

9. 9

   9. Serve the fritters hot with the roasted tomato sauce spooned over or alongside, and finish with the remaining toasted pumpkin seeds sprinkled on top.