Salvadoran FoodSalvadoran ripe plantain and white bean fritters with quesillo and oregano roasted tomato sauce
An original recipe inspired by traditional Salvadoran flavors: golden fritters made with ripe plantain and white beans, filled with quesillo and served with a homemade oregano roasted tomato sauce. The contrast of sweet plantain, creamy cheese, and savory sauce makes this a comforting and authentic dish.
Ingredients
- 500 g ripe plantains (pelados and en trozos)
- 240 g cooked white beans (escurridos)
- 120 g Salvadoran quesillo cheese (cut en 8 cubes or strips gruesas)
- 1 unit egg (beaten)
- 30 g corn flour (for dar estructura)
- 4 g salt (divided)
- 1 g black pepper (ground)
- 60 ml vegetable oil (divided, for frying and roasting)
- 400 g ripe tomatoes (cut por the mitad)
- 120 g white onion (en trozos)
- 9 g garlic (pelados)
- 1 g dried oregano (preferiblemente criollo)
- 30 g green chile (without semillas for menos picor)
- 120 ml water (for ajustar the sauce)
- 60 ml Salvadoran crema (for servir)
- 10 g fresh cilantro (chopped, for terminar)
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 ripe plantain pieces in a saucepan with enough water to cover them. Cook over medium heat for 12 to 15 minutes, until very soft. Drain well and mash while still warm until smooth.
- 2
2. While the plantains cook, make the sauce. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, onion, garlic, and green chile on a tray. Drizzle with 2 tablespoons vegetable oil, add half of the salt, and roast for 18 to 20 minutes, until the vegetables are browned around the edges.
- 3
3. Transfer the roasted tomatoes, onion, garlic, green chile, oregano, water, and a pinch of black pepper to a blender. Blend until smooth. Pour the sauce into a small saucepan and cook over medium heat for 5 more minutes to deepen the flavor. Keep warm.
- 4
4. In a large bowl, combine the mashed plantains with the cooked white beans. Lightly mash the beans into the mixture so it stays slightly rustic. Add the beaten egg, corn flour, the rest of the salt, and the black pepper. Mix until a soft, shapeable dough forms.
- 5
5. Divide the mixture into 8 equal portions. Take one portion, flatten it in your hand, place one cube or thick strip of quesillo in the center, and close it to form a thick fritter. Repeat with the remaining mixture and quesillo.
- 6
6. Heat the remaining 2 tablespoons vegetable oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side, until deeply golden and hot in the center. If you prefer, finish them in the oven for 5 minutes at 180 °C / 350 °F after browning.
- 7
7. Serve 2 fritters per portion over some of the oregano roasted tomato sauce. Add Salvadoran crema on top or on the side and finish with chopped fresh cilantro.
- 8
8. Serve immediately to enjoy the contrast of the golden crust, the soft plantain and white bean interior, and the melted quesillo with the warm sauce.
Chef tips
If the plantain mixture feels too soft, add 1 to 2 extra tablespoons of corn flour. Lightly wetting your hands makes shaping the fritters easier and less sticky.
Substitutions
You can substitute the quesillo with low-moisture mozzarella or Oaxaca cheese. If you do not have white beans, use cooked red beans, though the flavor will be stronger. Salvadoran crema can be replaced with mild sour cream.
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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