Name: Cilantro and Cottage Cheese Fritters
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 3 serrano chiles, without stems, for the sauce; 6 tomatillos, for the sauce; 1 teaspoon cumin, whole, for the sauce; 1/4 cups cilantro, for the sauce; 1 cup chicken broth, for the sauce; salt, for the sauce; pepper, for the sauce; 1 1/2 cups requesón, drained; 1/4 cups plain yogurt; 1/2 cups onion, finely chopped; 1/4 cups cilantro, finely chopped; 1 teaspoon garlic powder; 1 teaspoon baking powder; 1 cup wheat flour; 1 egg; salt; pepper; 1 cup rice flour, for the fritters; vegetable oil, for frying; 2 tablespoons vegetable oil, for the sauce; purslane, for garnish

Preparation

40 mins

30 mins

Medium

For the sauce, pour vegetable oil into a hot skillet, sauté the onion and garlic. Add the serrano chili, tomatillo, cumin, and cilantro, cook for 3 minutes, and pour in the chicken broth. Season with salt and pepper and let it boil for enough time. Remove from heat and blend until a thick sauce is obtained. Set aside.