Salvadoran FoodSalvadoran toasted corn and loroco fritters with jocote cream and fresh cheese
Original fritters inspired by traditional Salvadoran flavors, made with ground corn, loroco, and sautéed onion, pan-seared until crisp outside and tender inside. They are served with a fresh jocote cream and crumbled cheese for a tangy, herbal, creamy contrast.
Ingredients
- 300 g nixtamalized ground corn masa (base of the mezcla)
- 80 g chopped loroco buds (fresh or descongelado)
- 80 g finely chopped white onion (for the mezcla)
- 6 g minced garlic (for the mezcla)
- 1 unit egg (lightly beaten)
- 120 g crumbled fresh cheese (divided, parte for the mezcla and parte for servir)
- 180 ml Salvadoran cream (for the cream of jocote)
- 140 g ripe jocotes (without semilla, for the cream)
- 15 g chopped cilantro (for mezcla and cream)
- 35 g rice flour (for dar estructura)
- 6 g salt (divided to taste)
- 1 g ground black pepper (to taste)
- 1 g ground cumin (optional pero recomendado)
- 45 ml vegetable oil (for saltear and dorar)
- 60 ml water (ajustar textura of the dough)
- 15 ml lime juice (for the cream of jocote)
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. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté the chopped white onion and garlic for 3 to 4 minutes until soft and fragrant. Add the chopped loroco and cook 2 minutes more. Remove from the heat and let cool slightly.
- 2
2. In a large bowl, mix the nixtamalized ground corn masa, rice flour, beaten egg, 60 g (2.1 oz) of the crumbled fresh cheese, half of the chopped cilantro, salt, black pepper, and cumin. Fold in the onion, garlic, and loroco mixture.
- 3
3. Add the water gradually and mix until you have a moist but shapeable dough. If it feels too dry, add a few extra teaspoons of water; if too soft, let it rest for 5 minutes so the rice flour can absorb moisture.
- 4
4. For the jocote cream, place the pitted ripe jocotes, Salvadoran cream, lime juice, the remaining cilantro, and a pinch of salt in a blender. Blend until smooth and creamy. Chill while you cook the fritters.
- 5
5. Divide the dough into 8 equal portions and shape into fritters about 1/2 inch thick using lightly moistened hands.
- 6
6. Heat the remaining vegetable oil in a large nonstick skillet over medium heat. Cook the fritters for 4 to 5 minutes per side until firm and deeply golden. If you want to keep them warm, transfer them to a tray and place in a preheated oven at 200 °F / 95 °C while finishing the rest.
- 7
7. Serve the fritters hot with the jocote cream spooned over or on the side, then finish with the remaining crumbled fresh cheese.
- 8
8. Serve immediately to enjoy the contrast between the crisp crust, tender center, and fresh tangy cream.
Chef tips
If fresh loroco is unavailable, use thawed frozen loroco and drain it well. Moisten your hands when shaping the fritters to prevent sticking. The jocote cream should be thick; if it turns too thin, add a bit more fresh cheese on top when serving instead of blending longer.
Substitutions
You can substitute the rice flour with fine gluten-free masa flour in a similar amount. If jocote is unavailable, use tart plum or a blend of roasted tomatillo with a little extra lime for a different tangy note, though the flavor will change. Salvadoran cream can be replaced with thick sour cream.
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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