Tortitas de papa cruda y elote (potato and corn)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Idaho potatoes |
| 1 | cup | Corn kernels; canned or fresh |
| 2 | Eggs; separated, | |
| Whites stiffly beaten | ||
| 1 | small | Onion; grated |
| 1 | tablespoon | Flour |
| 3 | tablespoons | Milk |
| 1 | teaspoon | Sea salt |
| Freshly ground black pepper; to taste | ||
| 12 | tablespoons | Vegetable oil |
| 1 | Recipe Cilantro Pesto; see * Note | |
Directions
* 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.
Recipe 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.