Salvadoran corn and chayote fritters with quesillo center, tomatillo sauce, and mint

Instructions

1. 1

   1. Place the tomatillos, tomato, and green pepper on a baking tray or ovenproof skillet and roast at 400°F / 200°C for 15 minutes, or until softened with a few browned spots. Set aside.

2. 2

   2. While the vegetables roast, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the white onion and the garlic, and sauté for 3 minutes until fragrant. Add the grated chayote, 1/2 teaspoon salt, and black pepper; cook for 5 minutes to evaporate some of its moisture. Let cool slightly.

3. 3

   3. In a bowl, mix the fresh corn masa with the beaten egg, fresh cilantro, 1 tablespoon chopped mint, the warm chayote mixture, and the remaining salt. Knead gently until you have a uniform, shapeable mixture.

4. 4

   4. Divide the dough into 8 equal portions. Flatten each portion in your hand, place one piece of Salvadoran quesillo in the center, and seal well to form a round fritter about 1/2 inch thick.

5. 5

   5. For the sauce, blend the roasted tomatillos, roasted tomato, roasted green pepper, the remaining white onion, the remaining mint, and the water until you get a slightly rustic sauce.

6. 6

   6. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Pour in the blended sauce, add a pinch of salt, and cook for 6 minutes, stirring occasionally, until slightly thickened. Keep warm.

7. 7

   7. Heat the remaining vegetable oil in a wide skillet over medium heat, to about 350°F / 175°C. Fry the fritters in batches for 3 to 4 minutes per side, until golden and the quesillo melts in the center. Transfer to paper towels.

8. 8

   8. Serve the fritters hot over or alongside the tomatillo-mint sauce. If desired, add a little more fresh cilantro or chopped mint on top before serving.