Salvadoran FoodSalvadoran corn and green bean fritters with ricotta-style cheese, roasted tomato sauce, and radish oregano salad
An original recipe inspired by traditional Salvadoran flavors: golden corn and green bean fritters mixed with fresh ricotta-style cheese and herbs, served with a rustic roasted tomato sauce and a fresh radish salad with oregano and lime.
Ingredients
- 300 g fresh or frozen corn kernels (si son congelados, descongelados)
- 150 g finely chopped green beans (without puntas)
- 120 g ricotta-style fresh cheese (desmenuzado)
- 80 g corn flour (dough harina or similar)
- 1 unit egg (beaten)
- 70 g finely chopped white onion (divided)
- 15 g chopped fresh cilantro (divided)
- 2 g dried oregano (divided)
- 8 g salt (divided or to taste)
- 1 g ground black pepper (divided)
- 60 ml vegetable oil (divided for frying and for the sauce)
- 400 g ripe tomatoes (whole)
- 6 g garlic (pelados)
- 80 g sweet green pepper (in strips)
- 120 ml water (for ajustar the sauce)
- 120 g radishes, thinly sliced (for the ensalada)
- 30 ml lime juice (freshly squeezed)
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 the oven to 425°F / 220°C. Place the tomatoes, garlic, sweet green pepper, and half of the onion on a tray. Drizzle with 1 tablespoon vegetable oil, add a pinch of salt, and roast for 20 minutes until the tomatoes are soft and lightly charred in spots.
- 2
2. While the vegetables roast, cook the green beans in boiling water for 3 minutes, then transfer them to cold water to stop the cooking. Drain well.
- 3
3. In a large bowl, combine the corn kernels, green beans, corn flour, beaten egg, ricotta-style fresh cheese, half of the cilantro, 1/2 teaspoon salt, a pinch of black pepper, and 1/2 teaspoon dried oregano. Mix until you have a thick, moist batter.
- 4
4. Shape the mixture into 8 compact fritters, pressing firmly so they hold together.
- 5
5. Heat 3 tablespoons vegetable oil in a large skillet over medium heat, about 350°F / 175°C oil temperature. Fry the fritters in batches for 3 to 4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
- 6
6. For the sauce, blend the roasted tomatoes, garlic, sweet green pepper, roasted onion, water, 1/2 teaspoon salt, and a pinch of black pepper. Pour into a saucepan and cook over medium heat for 5 minutes, stirring, until slightly thickened.
- 7
7. For the salad, toss the radishes with the lime juice, the remaining cilantro, the remaining dried oregano, and a pinch of salt. Let stand for 5 minutes so the flavors develop.
- 8
8. Serve the hot fritters over a pool of roasted tomato sauce and top or accompany with the oregano radish salad.
Chef tips
If the fritter mixture feels too wet because of the corn, add 1 to 2 extra tablespoons of corn flour. For a more rustic texture, mash only half of the corn and leave the rest whole.
Substitutions
You can substitute the ricotta-style cheese with crumbled cuajada or mild fresh cheese. The green beans can be replaced with grated, well-drained chayote. If you do not have sweet green pepper, use mild green bell pepper.
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
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