Salvadoran sweet corn and loroco fritters with white bean cilantro cream

Instructions

1. 1

   Preheat the oven to 100 °C / 210 °F to keep the fritters warm after frying.

2. 2

   Place 200 g (7 oz) of the sweet corn in a blender or food processor and pulse briefly until you get a coarse paste. Transfer it to a bowl and add the remaining corn, chopped loroco, crumbled fresh cheese, corn flour, egg, 60 g (1/2 cup) chopped white onion, 10 g (1/4 cup) cilantro, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix until a thick batter forms.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a saucepan over medium heat. Add the garlic and the remaining onion, and sauté for 3 to 4 minutes until soft and fragrant.

4. 4

   Add the cooked white beans, vegetable broth, cream, the remaining salt, and the remaining pepper. Cook over medium heat for 5 minutes, stirring occasionally.

5. 5

   Stir the remaining cilantro and lime juice into the bean mixture. Blend carefully until smooth. Return the cream to the saucepan and keep it over very low heat for 2 to 3 minutes, without letting it boil vigorously.

6. 6

   Heat the remaining vegetable oil in a wide skillet over medium heat, about 175 °C / 350 °F if using a thermometer. Scoop portions of the corn mixture and shape 8 fritters. Fry in batches for 3 to 4 minutes per side, until golden and cooked through.

7. 7

   Transfer the fried fritters to a tray and keep them warm in the oven at 100 °C / 210 °F while you finish the rest.

8. 8

   To serve, spread the white bean cilantro cream onto the plates, place the hot fritters on top, and finish with any visible sautéed onion from the cream as you plate. Serve immediately.