Tortitas de Papa Cruda y Elote (Potato and Corn)


Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 pound 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
Directions

Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl 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 mediumsize 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.

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    Recipe courtesy of Stacey Poon-Kinney