Salvadoran-Style Corn Fritters with Cheese (Pupusas de Maíz con Queso)

Ingredients

While the original Croatian dish, Žufenjaki, is a type of pasta made with flour and eggs, this adapted Salvadoran version replaces the pasta with a corn masa dough. Additionally, the original dish does not include cheese, whereas the Salvadoran pupusas are filled with gooey cheese, adding a rich and indulgent element to the recipe. We alse have the original recipe for Žufenjaki, so you can check it out.

• 2 cups (470ml) masa harina (corn flour) 2 cups (470ml) masa harina (corn flour)
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (120g) grated Salvadoran cheese (quesillo or mozzarella can be used as substitutes) 1 cup (120g) grated Salvadoran cheese (quesillo or mozzarella can be used as substitutes)
• Vegetable oil, for cooking Vegetable oil, for cooking
• Curtido and tomato salsa, for serving Curtido and tomato salsa, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms.
2. 2.
   Divide the dough into golf ball-sized portions and flatten each ball with your hands to create a small disc.
3. 3.
   Place a spoonful of grated cheese in the center of each disc and fold the edges over to seal the cheese inside. Gently flatten the filled dough to form a thick pancake-like shape.
4. 4.
   Heat a griddle or non-stick skillet over medium heat and lightly grease with vegetable oil.
5. 5.
   Cook the pupusas for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Serve the pupusas hot with curtido and tomato salsa on the side.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina, which is a special type of corn flour specifically made for making tortillas and pupusas. Regular cornmeal will not yield the same results.
• Salvadoran cheese — If you can't find Salvadoran cheese, you can use quesillo or mozzarella as substitutes. The cheese should be grated for easy filling.

Tips & Tricks

• Make sure the dough is not too dry or too wet. Adjust the water accordingly to achieve a soft and pliable dough.
• When filling the pupusas, ensure that the cheese is well sealed inside the dough to prevent leakage during cooking.
• Serve the pupusas immediately while they are still hot and crispy for the best taste and texture.
• Experiment with different fillings such as beans, meat, or vegetables to create your own variations.
• If you don't have a griddle, a non-stick skillet works well for cooking the pupusas.

Serving advice

Serve the pupusas hot with a side of curtido, a tangy cabbage slaw, and tomato salsa. The combination of the crispy pupusas, creamy cheese, and refreshing toppings creates a delightful flavor experience.

Presentation advice

Arrange the pupusas on a platter, showcasing their golden brown exterior. Garnish with fresh cilantro leaves for a pop of color. Serve the curtido and tomato salsa in separate bowls alongside the pupusas for a visually appealing presentation.