Salvadoran corn and tender squash fritters with cilantro cream and pumpkin seed crumble

Instructions

1. 1

   1. Place the grated squash in a clean towel and gently squeeze out excess moisture. Set aside.

2. 2

   2. In a large bowl, combine the corn kernels, grated squash, corn flour, fresh cheese, beaten egg, white onion, half of the chopped cilantro, 3 g salt (about 1/2 teaspoon), black pepper, and ground cumin. Mix until you get a moist batter that can still hold its shape as fritters.

3. 3

   3. If the mixture feels too loose, let it rest for 5 minutes so the corn flour can absorb some of the moisture.

4. 4

   4. For the cilantro cream, blend or stir together the Salvadoran cream, the remaining cilantro, lime juice, 2 g salt (about 1/2 teaspoon), and water. Mix until smooth, creamy, and lightly green. Keep chilled.

5. 5

   5. Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat and roughly chop if needed.

6. 6

   6. Heat the vegetable oil in a wide skillet over medium heat. The oil should look glossy but not smoke, about 350°F / 175°C.

7. 7

   7. Scoop portions of the mixture and shape 8 fritters. Place them in the skillet and gently flatten them with a spatula.

8. 8

   8. Cook the fritters for 3 to 4 minutes per side, until golden outside and firm in the center. Adjust the heat if they brown too quickly.

9. 9

   9. Remove the fritters and place them on paper towels for 1 minute.

10. 10

    10. Serve the fritters hot with the cilantro cream spooned over or on the side, and finish with the toasted pumpkin seeds for crunch.