For the fritter: First, toast the pasta in a skillet until golden. Transfer to a small pot, cover with water, and boil for 10 minutes. Drain well. In a bowl, add the flour, stir, then add a little water. Add the diced bell pepper and onion. Mix to form a dough, then add the tablespoon of baking powder.

Heat plenty of oil in a skillet. Drop spoonfuls of the dough into the hot oil, shaping them into rounds. Fry on both sides until golden brown.

Remove the fritters and place them on a plate lined with paper towels to drain excess oil.

Cook the hominy in a pressure cooker with plenty of water for 15 minutes.

After 15 minutes, add a little salt and check if the corn is tender. If not, continue boiling in a regular pot over low heat until fully cooked.

For the salad, chop the lettuce, tomatoes, and avocado. Mix together, add the cooked hominy, and season with a little salt.