0.0 – 0 reviews • Easy Baking
| Level: |
Easy |
| Yield: |
6 to 8 servings |
| Level: |
Easy |
| Yield: |
6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
279 |
| Total Fat |
23 g |
| Saturated Fat |
2 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
4 g |
| Cholesterol |
41 mg |
| Sodium |
257 mg |
| Serving Size |
1 of 8 servings |
| Calories |
279 |
| Total Fat |
23 g |
| Saturated Fat |
2 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
4 g |
| Cholesterol |
41 mg |
| Sodium |
257 mg |