Tortitas de Papa Cruda y Elote (Potato and Corn) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
1. 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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