Salvadoran FoodSalvadoran corn and chilacayote fritters with fresh cheese center, bell pepper tomato recado, and orange-pickled onion slaw
Original fritters inspired by Salvadoran home cooking, made with corn masa and grated tender chilacayote, filled with fresh cheese. They are served with a thick roasted tomato and bell pepper recado, plus a quick orange-pickled onion slaw with oregano.
Ingredients
- 240 g corn masa (for the base of the tortitas)
- 180 g grated tender chilacayote (lightly escurrido)
- 120 g Salvadoran fresh cheese (cut en 8 cubes)
- 1 unit egg (for ligar the mezcla)
- 60 g finely chopped white onion (divided entre dough and curtido)
- 10 g chopped cilantro (divided)
- 2 g dried oregano (divided)
- 6 g salt (or to taste, divided)
- 1 g ground black pepper (divided)
- 60 ml vegetable oil (for frying and for the recado)
- 400 g ripe tomatoes (approx. 3 medium)
- 120 g red bell pepper (in strips gruesas)
- 6 g garlic (pelado)
- 180 ml water (for the recado)
- 80 ml orange juice (fresh)
- 15 ml white vinegar (for the curtido)
- 70 g grated carrot (for the ensalada of curtido)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat a griddle, cast-iron skillet, or the oven to 425 °F / 220 °C to roast the recado vegetables. Place the tomatoes, red bell pepper, and garlic on the hot surface or on a tray; roast for 12 to 15 minutes, turning them, until blistered and soft.
- 2
2. While the vegetables roast, make the slaw: combine half of the chopped white onion, the grated carrot, half of the cilantro, 1/2 teaspoon dried oregano, the orange juice, white vinegar, 1/4 teaspoon salt, and a pinch of black pepper in a bowl. Let it rest for 15 minutes.
- 3
3. In another bowl, mix the corn masa with the grated and lightly drained tender chilacayote, the egg, the remaining white onion, the remaining cilantro, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and the rest of the black pepper. If the mixture feels too dry, add 1 to 2 tablespoons of the measured water for the recado; it should be moldable but firm.
- 4
4. Divide the masa mixture into 8 portions. Flatten each portion in your palm, place one cube of Salvadoran fresh cheese in the center, and seal to form thick fritters. Set them on a tray.
- 5
5. Blend the roasted tomatoes, roasted red bell pepper, roasted garlic, the remaining water, and a pinch of salt until you have a slightly thick sauce.
- 6
6. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook for 6 to 8 minutes, stirring, until it becomes a thick recado. Adjust salt and keep warm.
- 7
7. Heat the remaining vegetable oil in a wide skillet over medium heat, about 350 °F / 175 °C if using a thermometer. Fry the fritters for 3 to 4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
- 8
8. Serve two fritters per plate, spoon the bell pepper tomato recado over them, and add the orange-pickled onion slaw on top or on the side.
- 9
9. If you want to keep them warm while finishing the batch, place them on a tray in the oven at 200 °F / 95 °C for up to 10 minutes.
Chef tips
Drain the chilacayote well so the masa does not become too loose. For a more home-style flavor, roast the recado vegetables directly on a griddle. Lightly damp hands make shaping the fritters easier and less sticky.
Substitutions
You can replace chilacayote with grated tender squash if needed. The fresh cheese can be swapped for firm cuajada-style cheese. Red bell pepper may be replaced with sweet green pepper for a more herbal recado.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min