1 lb Idaho potatoes
1 c Corn kernels; canned or
-fresh
2 Eggs; separated,
Whites stiffly beaten
1 sm Onion; grated
1 tb Flour
3 tb Milk
1 ts Sea salt
Freshly ground black pepper;
-to taste
12 tb Vegetable oil
1 Recipe Cilantro Pesto; see *
-Note
* 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.
Yields
6 servings