Salvadoran ojushte and chayote fritters with cilantro ricotta filling and warm heirloom tomato sauce

Instructions

1. 1

   1. Place the chayote cubes in a pot with enough water and cook over medium heat until very tender, 12 to 15 minutes. Drain well and let the steam escape for 5 minutes to avoid excess moisture.

2. 2

   2. Meanwhile, make the filling by mixing the ricotta-style fresh cheese with half of the chopped cilantro, the lime juice, 1 g salt (about 1/8 tsp), and a pinch of black pepper. Set aside.

3. 3

   3. Mash the cooked chayote into a puree. Add the ojushte flour, beaten egg, 60 g grated onion, 3 g salt (about 1/2 tsp), and half of the black pepper. Mix until a soft, shapeable dough forms. If it feels too wet, let it rest for 5 minutes so the flour can absorb moisture.

4. 4

   4. Divide the dough into 8 portions. Flatten one portion in your palm, place a spoonful of the cheese filling in the center, and seal carefully. Gently flatten into thick discs.

5. 5

   5. Heat 60 ml (4 tbsp) vegetable oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side until golden and firm. Transfer to a paper towel-lined plate.

6. 6

   6. For the sauce, heat the remaining 30 ml (2 tbsp) oil in another skillet over medium heat. Cook the 60 g chopped onion for 2 minutes, then add the garlic and green chile and cook 1 minute more.

7. 7

   7. Add the heirloom tomatoes, dried oregano, 4 g salt (about 5/8 tsp), and the remaining black pepper. Cook for 8 to 10 minutes, stirring, until you have a warm, lightly thickened sauce. Stir in the remaining cilantro at the end.

8. 8

   8. Serve the fritters hot, topped with the warm tomato sauce. If you want to keep them warm before serving, place them in an oven at 200 °F / 95 °C for up to 10 minutes.