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

Instructions

1. 1

   1. Divide the white onion: finely chop 70 g (1/2 cup) and slice the remaining 70 g (1/2 cup) into thin strips. Keep both portions separate.

2. 2

   2. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add the sliced onion with a pinch of salt and cook for 8 to 10 minutes, stirring often, until golden and soft. Remove and set aside.

3. 3

   3. In the same skillet, add the chopped onion and garlic with 1 additional teaspoon of oil. Cook for 2 to 3 minutes over medium heat until the onion looks translucent and the garlic becomes fragrant.

4. 4

   4. Transfer the cooked red beans, bean broth or water, cream, the cooked onion-garlic mixture, dried oregano, 1/2 teaspoon salt, black pepper, and 1 tablespoon chopped cilantro to a blender. Blend until smooth and creamy.

5. 5

   5. Pour the bean cream into a small saucepan and cook over low heat for 6 to 8 minutes, stirring so it does not stick, until hot and silky. If it becomes too thick, add 1 to 2 more tablespoons of water. Keep warm.

6. 6

   6. Place 200 g (7 oz) of the corn kernels in a food processor or blender and pulse briefly for a coarse texture. Mix this crushed corn with the remaining 100 g (3.5 oz) whole kernels in a large bowl.

7. 7

   7. Add the chopped watercress, crumbled fresh cheese, beaten egg, pre-cooked corn flour, 1 tablespoon chopped cilantro, lime juice, and 1/2 teaspoon salt to the bowl. Mix well until you have a moist but shapeable batter. Let it rest for 5 minutes so the corn flour can absorb moisture.

8. 8

   8. Shape 8 fritters of equal size, about 1.5 cm (1/2 inch) thick. If the mixture sticks too much to your hands, lightly moisten them with water.

9. 9

   9. Heat the remaining vegetable oil in a large skillet or griddle over medium heat. Cook the fritters for 3 to 4 minutes per side, until golden outside and firm in the center. If you prefer to finish them in the oven, place them on a tray after searing and bake for 5 minutes at 375 °F / 190 °C.

10. 10

    10. To serve, spoon the warm red bean cream onto plates, place the hot fritters on top, and finish with the reserved golden onion and the remaining cilantro. Serve immediately.