Central America: Guatemala: Guatemalan Tortitas de Berro (Watercress Pancakes or Fritters) are Gluten-Free and Vegetarian

INGREDIENTS:

2 cups watercress fresh with bottom of stems trimmed

4 medium eggs

2 medium Roma tomatoes

1 small white onion

1 clove garlic

1/2 teaspoon salt

2 teaspoons vegetable oil

salt and pepper to taste

GARNISH:

1/4 red onion halved and thinly sliced

1/8 cup cotija, Zacapa or Feta cheese crumbled

INSTRUCTIONS:

Rinse the watercress thoroughly. Be sure to separate the stalks while washing to remove any grit. Chop off the coarse ends of the stalks

Soak in Microdyne solution ( if you’re in Mexico or Guatemala)

Cook the watercress in boiling salted water until slightly tender (about 3-5 minutes)

Meanwhile, dice the onion, garlic clove and tomato ( removing seeds) finely.

Beat eggs until foamy

Drain the watercress in a colander, squeezing water out with your hands and then chop in a food processor

Fold chopped watercress, onion, garlic and tomato into egg mixture and stir

Heat oil in a large Teflon frying pan to medium high

Ladle spoonfuls of the watercress egg mixture onto frying pan or griddle and flatten with spoon until the size of a coaster, pushing egg toward centre if it spreads in the pan to keep the shape more or less circular

Cook until browned on bottom,3-5 minutes. carefully turn fritters and cook until browned another 3-5 minutes.

Remove from heat, drain on paper towel and garnish with thinly sliced red onion and crumbly white cheese.

NOTES:

The key to crispy tortitas is to avoid packing too many fritters into the pan or onto the griddle at the same time.

Using an egg ring helps the tortitas maintain a round shape when frying.

If the watercress is especially watery, adding a tablespoon of white flour to the batter can help keep prevent the fritters from spreading while cooking.