Salvadoran corn and tender green bean fritters with fresh cheese cilantro cream

Instructions

1. 1

   1. Bring a small pot of water to a boil and cook the chopped green beans for 2 minutes, until bright green and just tender. Drain and rinse under cool water to stop the cooking. Set aside.

2. 2

   2. Place half of the corn kernels, half of the onion, 1 garlic clove, 2 tablespoons of the cilantro, the eggs, the corn flour, 60 g of the fresh cheese, 1/2 teaspoon of the salt, and the black pepper in a food processor or blender. Pulse several times until you get a thick mixture with some texture remaining.

3. 3

   3. Transfer the mixture to a bowl and add the remaining corn kernels, the cooked green beans, the rest of the onion, and 1 additional tablespoon of cilantro. Mix well to combine. If the mixture feels too loose, let it rest for 5 minutes so the corn flour can absorb moisture.

4. 4

   4. For the cream, mix the Salvadoran cream or sour cream, the remaining fresh cheese, the lime juice, the remaining garlic, the remaining cilantro, and 1/2 teaspoon of salt in a bowl. Stir until thick and creamy. Chill until ready to serve.

5. 5

   5. Heat a large skillet over medium heat and add the vegetable oil. The surface should be hot but not smoking, about 350 °F / 175 °C.

6. 6

   6. Form 8 fritters with portions of the mixture, placing about 2 tablespoons per fritter directly into the skillet. Gently flatten them with a spoon.

7. 7

   7. Cook the fritters for 3 to 4 minutes per side, until golden brown and firm in the center. Adjust the heat if they brown too quickly; keep the cooking temperature around 325–350 °F / 160–175 °C.

8. 8

   8. Remove the fritters and place them on a paper towel-lined plate for 1 minute.

9. 9

   9. Serve the fritters hot with the fresh cheese cilantro cream spooned on top or on the side.