Salvadoran FoodSalvadoran potato and loroco fritters with quesillo and roasted tomato sauce
Golden, tender fritters made with cooked potato, chopped loroco, and quesillo, served with a homemade roasted tomato and onion sauce. An original recipe inspired by traditional Salvadoran flavors, perfect for a comforting lunch or light dinner.
Ingredients
- 500 g potatoes, peeled and cubed (for cocer and hacer puree)
- 80 g chopped loroco (fresh or descongelado)
- 120 g Salvadoran quesillo, shredded (divided entre the mezcla and the relleno)
- 1 unit egg (for ligar the mezcla)
- 40 g fine corn flour (for dar estructura)
- 90 g white onion, finely chopped (divided for tortitas and sauce)
- 6 g garlic, minced (divided)
- 450 g ripe tomatoes (for roasting and licuar)
- 60 g green chile (without semillas if desired menos picante)
- 10 g chopped cilantro (for the sauce)
- 1 g ground cumin (for the sauce)
- 8 g salt (or to taste, divided)
- 1 g black pepper (freshly ground)
- 60 ml vegetable oil (divided for frying and cocinar the sauce)
- 120 ml water (for ajustar the sauce)
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. Place the potatoes in a pot with enough water and a pinch of salt. Cook for 15 to 18 minutes, or until very tender. Drain well and mash until smooth while still hot. Let cool for 10 minutes.
- 2
2. While the potatoes cook, preheat a griddle, cast-iron skillet, or oven to 425 °F / 220 °C to roast the tomatoes, green chile, and half of the onion. Roast for 12 to 15 minutes, turning once, until charred in spots and softened.
- 3
3. Finely chop the remaining onion and 1 clove of garlic. In a skillet over medium heat, heat 1 tablespoon of oil. Sauté that onion with the garlic for 2 to 3 minutes. Add the chopped loroco and cook 2 minutes more. Remove from the heat and let cool slightly.
- 4
4. In a large bowl, mix the mashed potatoes, egg, fine corn flour, the loroco sauté, half of the quesillo, 1 teaspoon salt, and black pepper. Mix until you have a moldable dough. If it feels too soft, let it rest for 5 minutes so the flour absorbs moisture.
- 5
5. Blend the roasted tomatoes, roasted green chile, roasted onion, the remaining garlic clove, cilantro, cumin, 1/4 teaspoon salt, and water until you have a slightly rustic sauce.
- 6
6. Heat 1 tablespoon of oil in a saucepan over medium heat. Pour in the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened and flavorful. Adjust salt if needed.
- 7
7. With lightly damp hands, divide the potato mixture into 8 portions. Form one fritter, place a little of the remaining quesillo in the center, and seal carefully. Gently flatten into thick disks.
- 8
8. Heat the remaining oil in a large skillet over medium heat. Fry the fritters for 3 to 4 minutes per side, until golden and lightly crusted. Cook in batches so the pan does not get overcrowded.
- 9
9. Serve the fritters hot with the roasted tomato sauce spooned over or on the side. If desired, let them rest for 2 minutes before serving so the quesillo filling can settle slightly.
Chef tips
To keep the fritters from opening while frying, make sure the potatoes are well drained and do not overfill them with quesillo. If the mixture feels wet, add 1 extra tablespoon of corn flour.
Substitutions
You can replace quesillo with low-moisture mozzarella or Oaxaca cheese. If fresh loroco is unavailable, use thawed frozen loroco, well drained. For an egg-free version, add 2 extra tablespoons of mashed potato and chill the mixture for 20 minutes before shaping the fritters.
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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