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Serves 4

For the Sauce

4 ounces dried guajillo chiles (about 10), toasted and seeds removed
1 ½ pounds fresh tomatillos, husked, rinsed, and roughly chopped
2 cloves garlic, roughly chopped
1/8 teaspoon ground clove
1/8 teaspoon ground cumin
¼ teaspoon sea salt
1 tablespoon safflower or canola oil
1 pound firm red or yellow plums pitted and cut in wedges, sliced (about 2 cups fruit) (see Note)

For the Fritters

6 eggs at room temperature, separated
1 pound queso cotija, queso anejo, or feta cheese, grated or crumbled
Peanut oil for frying

For the Garnish

Minced green onion tops
Crumbled queso cotija, queso anejo, or feta cheese

Soak the chiles in hot water about 10 minutes, until softened, and drain. Place the chiles, tomatillos, garlic, clove, cumin, salt, and 1 cup of water into a blender or food processor and blend well.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add the blended chile mixture and cook about 10 minutes, until thick. Stir frequently. The sauce can be made in advance to this point, covered, and refrigerate for up to 2 days.

Reheat the sauce in the large skillet, add the plums and cook another 5 minutes on low heat. Set aside and keep warm. Add more liquid if necessary.

Thoroughly mix the egg yolks in a small bowl. Beat the egg whites in a larger bowl until they form soft peaks. Gently fold in the egg yolks and cheese.

In an electric frying pan or large skillet, heat about inch of oil starting on medium-high heat, 380 degrees F. The oil should not be hot enough to sputter when a small piece of bread is dropped in, but quite smoking.

Fry the fritters in small batches, making sure the oil doesn’t cool down between batches. Using a large serving spoon, scoop up a spoonful of the egg mixture and carefully slide it into the hot oil. The fritters should be about 3 inches in diameter. After they begin to brown, it helps to form them by pressing the sides together with 2 spoons or spatulas. Cook 1-2 minutes on each side. When golden brown on each side, remove with a slotted spoon and drain on absorbent paper.
Add the fritters to the sauce and let sit for several minutes. Lift the fritters with a slotted spatula and place on dinner plates. Just as they are to be brought to the table, spoon more of the warm chile sauce with the fruit over the top. Sprinkle with green onions and crumbled cheese.

Note: We make do with larger Japanese plums, which, with their pleasant blend of acid and sugar, seem to come quite close in taste.