Salvadoran corn and watercress fritters with fresh cheese over warm red bean cream and golden onion

Instructions

1. 1

   1. Place the fresh corn in a food processor and pulse until you get a coarse batter with some texture. Transfer to a bowl and mix with the corn flour, chopped watercress, half of the fresh cheese, the beaten egg, 30 g (1/4 cup) of the chopped onion, half of the garlic, 3 g (1/2 tsp) salt, and the black pepper. Let the mixture rest for 10 minutes.

2. 2

   2. While the mixture rests, make the bean cream. Blend the cooked red beans with the water, cream, cumin, the remaining garlic, and 2 g (about 1/3 tsp) salt until smooth and thick.

3. 3

   3. Heat 15 ml (1 tbsp) oil in a saucepan over medium heat. Add the blended bean cream and cook for 5 to 7 minutes, stirring constantly, until hot and creamy. Keep warm over very low heat if needed.

4. 4

   4. In a separate skillet, heat 15 ml (1 tbsp) oil over medium heat. Add the remaining chopped onion and cook for 8 to 10 minutes, stirring often, until deeply golden and slightly sweet. Remove and set aside.

5. 5

   5. Preheat the oven to 200°F / 95°C to keep the fritters warm if needed.

6. 6

   6. In a large skillet, heat the remaining 15 ml (1 tbsp) oil over medium heat. Shape the corn mixture into 8 fritters, using about 2 tablespoons per fritter, and flatten them lightly in the skillet.

7. 7

   7. Cook the fritters for 3 to 4 minutes per side, until golden outside and cooked through. If working in batches, place them in the oven at 200°F / 95°C while you finish the rest.

8. 8

   8. To serve, spread the warm bean cream on the plates. Set the hot fritters on top, then finish with the golden onion, the remaining crumbled fresh cheese, and the chopped cilantro. Serve immediately.