Salvadoran corn and squash fritters with epazote ricotta and charred tomato sauce

Instructions

1. 1

   1. On a griddle, skillet, or baking tray, roast the tomatoes, green chili, 60 g onion, and 1 garlic clove over medium heat or in a preheated oven at 220 °C / 425 °F for 12 to 15 minutes, turning once, until well charred and soft.

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   2. Transfer the roasted tomatoes, green chili, roasted onion, roasted garlic, oregano, 60 ml water, 3 g salt, and black pepper to a blender. Blend into a rustic sauce.

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   3. Heat 15 ml vegetable oil in a small saucepan over medium heat. Pour in the blended sauce and cook for 8 minutes, adding the remaining 60 ml water if you want a looser consistency. Keep warm.

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   4. In a bowl, mix the ricotta-style fresh cheese, Salvadoran string cheese, epazote, and 1 g salt until evenly combined. Set aside.

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   5. In another bowl, combine the fresh ground corn, grated and drained squash, corn flour, egg, the remaining 60 g chopped onion, the remaining garlic clove finely minced, and 4 g salt. Mix well until you have a moist but shapeable dough.

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   6. If the dough feels too loose, let it rest for 5 minutes so the corn flour can absorb some moisture. Then divide the mixture into 8 equal portions.

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   7. Take one portion of dough and flatten it in your palm. Place a spoonful of the ricotta filling in the center and close it with another thin layer of dough or by wrapping the same portion around it. Shape into round fritters about 1.5 cm thick. Repeat with the remaining dough and filling.

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   8. Heat the remaining vegetable oil in a wide skillet over medium heat. Brown the fritters for 3 to 4 minutes per side, until firm, cooked through, and deeply golden. If preferred, keep them for 5 minutes in a 180 °C / 350 °F oven after frying to ensure even heat in the center.

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   9. Serve the fritters hot with the charred tomato sauce spooned over or alongside. Finish with Salvadoran cream and chopped fresh cilantro.