Salvadoran corn and spiced squash fritters with white bean alguashte cream

Instructions

1. 1

   1. In a bowl, combine the fresh corn kernels, grated squash, corn flour, crumbled fresh cheese, beaten egg, white onion, half of the chopped cilantro, dried oregano, 4 g (3/4 tsp) salt, and black pepper until you have a moist but shapeable mixture.

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   2. Let the mixture rest for 10 minutes so the corn flour can absorb some of the moisture from the corn and squash.

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   3. While the mixture rests, place the red onion in a small bowl with 15 ml (1 tbsp) lime juice and a pinch of salt. Toss and let it lightly pickle while you continue the recipe.

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   4. For the cream, blend the cooked white beans, alguashte, table cream, water or vegetable broth, garlic, the remaining salt, and 15 ml (1 tbsp) lime juice until smooth.

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   5. Pour the blended cream into a small saucepan and cook over medium heat for 5 to 7 minutes, stirring constantly, until slightly thickened and the garlic is fully cooked. If it becomes too thick, add a little more water. Keep warm over low heat.

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   6. Heat a large skillet over medium heat. If you want to keep the first fritters warm, preheat the oven to 100 °C / 210 °F.

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   7. Add the vegetable oil to the hot skillet. Shape 8 fritters from the mixture, using about 2 tablespoons for each one, and gently flatten them in the skillet.

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   8. Cook the fritters for 3 to 4 minutes per side, until deeply golden outside and cooked through inside. Transfer them, if desired, to the oven at 100 °C / 210 °F while you finish the rest.

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   9. Taste the white bean alguashte cream and adjust the salt if needed. Toss the lightly pickled red onion and get the radishes and remaining cilantro ready for serving.

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    10. Spoon a layer of white bean alguashte cream onto each plate, top with the warm fritters, and finish with the lightly pickled red onion, sliced radishes, and the remaining cilantro.