Tortitas De Papa Cruda Y Elote (Potato And Corn)

Recipe Ingredients

1 lb	454g / 16oz	Idaho potatoes
1 cup	62g / 2.2oz	Corn kernels, canned or fresh
2		Eggs - separated,
		Whites stiffly beaten
1		Onion - grated (small)
1 tablespoon	15ml	Flour
3 tablespoons	45ml	Milk
1 teaspoon	5ml	Sea salt
		Freshly ground black pepper - to taste
12 tablespoons	180ml	Vegetable oil
1		Cilantro Pesto - see * Note

Recipe Instructions

* Note: See the "Cilantro Pesto" recipe which is included in this collection.

Peel potatoes and grate into a medium-size bowl. Add the corn.

In another bowl combine the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well. Fold in the egg whites.

Heat the oil in a medium-size skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden-brown on both sides. Serve at once.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.