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.

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