Salvadoran FoodSalvadoran toasted corn and loroco fritters with jocote cream and fresh cabbage
An original recipe inspired by traditional Salvadoran flavors: golden fritters made with corn dough mixed with loroco, onion, and fresh cheese, served with a smooth jocote cream and a crisp cabbage-radish salad. It is a homestyle, aromatic, balanced dish, perfect for lunch or a light dinner.
Ingredients
- 400 g corn masa dough (dough fresh for tortillas)
- 80 g chopped loroco (fresh or descongelado)
- 120 g crumbled fresh cheese (for the mezcla)
- 70 g finely chopped white onion (divided entre mezcla and ensalada)
- 6 g minced garlic (for the tortitas)
- 6 g salt (divided to taste)
- 1 g ground black pepper (to taste)
- 45 ml vegetable oil (for frying en pan)
- 180 g ripe jocotes (without semilla)
- 120 ml Salvadoran cream (for the sauce)
- 15 ml lime juice (freshly squeezed)
- 180 g finely shredded cabbage (for the ensalada fresh)
- 60 g thinly sliced radishes (for the ensalada)
- 8 g chopped cilantro (for the ensalada)
- 15 ml white vinegar (for the ensalada)
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. In a large bowl, mix the corn masa dough with the chopped loroco, half of the chopped white onion, the garlic, the crumbled fresh cheese, 1 teaspoon salt, and the black pepper. Knead for 2 to 3 minutes until all ingredients are well combined.
- 2
2. Divide the mixture into 8 equal portions and shape into round fritters about 1/2 inch thick. If the dough sticks, lightly moisten your hands with water.
- 3
3. For the fresh salad, combine in another bowl the shredded cabbage, radishes, the remaining white onion, cilantro, white vinegar, lime juice, and a pinch of salt. Mix well and let sit for 10 minutes.
- 4
4. For the jocote cream, place the pitted ripe jocotes in a blender or food processor with the Salvadoran cream and a pinch of salt. Blend until smooth and creamy. Strain if you prefer a finer texture.
- 5
5. Heat a large skillet over medium heat. Add the vegetable oil and, once hot, cook the fritters for 4 to 5 minutes per side until golden and firm. Keep the heat at medium so they cook through without burning.
- 6
6. If you want to keep them warm while finishing the rest, place them on a tray in a preheated oven at 200°F / 95°C for up to 10 minutes.
- 7
7. Serve 2 fritters per portion with a generous spoonful of jocote cream on top or on the side, along with the fresh cabbage and radish salad.
- 8
8. Adjust with additional salt to taste before serving and enjoy immediately while the fritters are still crisp outside and tender inside.
Chef tips
If the loroco has a lot of moisture, press it lightly before mixing it into the dough so the fritters do not soften too much. The jocote cream is also excellent served slightly chilled.
Substitutions
You can use firm ricotta-style cheese instead of fresh cheese. If jocote is unavailable, you can make the cream with ripe red plums to keep a fruity, slightly tangy profile. For a dairy-free version, omit the cheese and cream and serve the fritters with the salad only.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min