Salvadoran corn and mora fritters with ricotta-style cheese, sesame tomato sauce, and warm onion salad

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Place the tomatoes on a tray with half of the minced garlic, 1 tablespoon of the chopped white onion, and 1 teaspoon of vegetable oil. Roast for 18 minutes, until the tomatoes are soft and lightly browned.

2. 2

   2. While the tomatoes roast, toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Set aside.

3. 3

   3. Cook the mora leaves in a small pot of boiling water for 2 minutes. Drain well, let them cool slightly, and chop them more finely if needed so they blend evenly into the fritters.

4. 4

   4. In a large bowl, mix the fresh corn kernels, mora leaves, ricotta-style cheese, corn flour, beaten egg, the remaining chopped white onion, the remaining minced garlic, 1/2 teaspoon salt, black pepper, and cumin. Mix until you have a moist, thick batter.

5. 5

   5. Remove the tomatoes from the oven and blend them with the toasted sesame seeds, dried oregano, water, and 1/4 teaspoon salt. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened.

6. 6

   6. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Shape the corn and mora mixture into 8 fritters and place them in the skillet. Cook for 3 to 4 minutes per side, until golden and firm. Transfer to a paper towel-lined plate.

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   7. In the same skillet, add the remaining 1 tablespoon vegetable oil and sauté the red onion for 2 minutes over medium heat, just until slightly softened but still textured. Turn off the heat and toss with the fresh mint, lime juice, and the remaining 1/4 teaspoon salt.

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   8. Serve the fritters hot with the sesame tomato sauce spooned over or on the side, and add the warm red onion and mint salad alongside.