Salvadoran FoodSalvadoran yuca and loroco fritters with ricotta-style fresh cheese, roasted tomato sauce, and fresh radish slaw
Crisp on the outside and tender inside, these fritters are made with cooked yuca, loroco, and fresh ricotta-style cheese, served with a homemade roasted tomato sauce and a fresh radish, onion, and lime slaw. An original recipe inspired by traditional Salvadoran flavors.
Ingredients
- 500 g yuca, peeled and cut into chunks (for cocer and machacar)
- 60 g chopped loroco (fresh or descongelado)
- 120 g fresh ricotta-style cheese (well escurrido)
- 1 unit egg (for ligar)
- 35 g rice flour (for the mezcla)
- 70 g white onion, finely chopped (divided entre tortitas and curtido)
- 6 g garlic, minced (divided entre sauce and mezcla)
- 15 g chopped cilantro (divided entre sauce and curtido)
- 100 g radishes, thinly sliced (for the curtido)
- 30 ml lime juice (for the curtido)
- 400 g ripe tomatoes (for roasting)
- 30 g green chili (without semillas if desired menos picante)
- 60 ml vegetable oil (divided entre fritura and sauce)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 1 g ground cumin (for 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 yuca in a pot with enough water to cover and 1/2 teaspoon salt. Cook over medium heat until very tender, 18 to 20 minutes. Drain well, remove any tough inner fibers, and mash while still warm until you have a thick puree.
- 2
2. While the yuca cooks, make the slaw by mixing the radishes, half of the chopped onion, half of the cilantro, the lime juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl. Set aside so it softens slightly.
- 3
3. For the sauce, preheat a griddle, cast-iron skillet, or oven to 400 °F / 200 °C. Roast the tomatoes and green chili for 12 to 15 minutes, turning them, until charred in spots and softened. If using the oven, place them on a tray and roast together.
- 4
4. Blend or process the roasted tomatoes, green chili, half of the garlic, the remaining onion, cumin, 1 tablespoon cilantro, 2 tablespoons water, and a pinch of salt. The sauce should stay slightly rustic.
- 5
5. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the blended sauce and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. Adjust with salt and pepper, then keep warm.
- 6
6. In a large bowl, combine the mashed yuca with the chopped loroco, fresh ricotta-style cheese, egg, rice flour, the remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until combined; if the mixture feels too soft, let it rest for 5 minutes so the flour absorbs moisture.
- 7
7. Shape 8 medium fritters with lightly damp hands, pressing them so they are compact and evenly thick.
- 8
8. Heat the remaining oil in a wide skillet over medium heat. Fry the fritters for 3 to 4 minutes per side, until golden and crisp on the outside. Work in batches if needed so the pan is not crowded.
- 9
9. Serve the fritters hot over or alongside the roasted tomato sauce and finish with the fresh radish slaw on top or on the side.
Chef tips
For a firmer texture, cool the mashed yuca for 10 minutes before mixing with the other ingredients. Do not add too much flour so the interior stays tender.
Substitutions
If you cannot find loroco, you can use a small amount of chopped squash blossom or well-drained spinach, though the traditional flavor will change. The fresh ricotta-style cheese can be replaced with crumbled fresh cheese.
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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