Tortitas De Papa Cruda Y Elote (potato And Corn)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Niger | Toohot09 | 6 | Servings |
INGREDIENTS
| 1 | lb | Idaho potatoes |
| 1 | c | Corn kernels, canned or |
| fresh | ||
| 2 | Eggs, separated | |
| Whites stiffly beaten | ||
| 1 | Onion, grated | |
| 1 | T | Flour |
| 3 | T | Milk |
| 1 | t | Sea salt |
| Freshly ground black pepper | ||
| to taste | ||
| 12 | T | Vegetable oil |
| 1 | Recipe Cilantro Pesto, see * | |
| Note |
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. 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 272
Total Fat: 30.8g
Cholesterol: 93.6mg
Sodium: 334.8mg
Potassium: 129.4mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 1.8g
Protein: 4.4g