Tortitas de Papa Cruda y Elote Potato and Corn

Tortitas de Papa Cruda y Elote Potato and Corn

Get ready to transport your taste buds to the vibrant streets of Mexico with these irresistible Tortitas de Papa Cruda y Elote! These golden, crispy potato and corn fritters are more than just a side dish – they're a culinary adventure that combines the earthy comfort of potatoes with the sweet pop of fresh corn kernels. Whether you're looking to impress your family with a unique breakfast, a crowd-pleasing appetizer, or a delightful snack, these tortitas are about to become your new obsession.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 2 medium potatoes, grated
  2. 1 cup corn kernels
  3. 1/2 cup flour
  4. 1 egg
  5. Salt and pepper to taste
  6. Oil for frying

Instructions

  1. Wash and peel the potatoes, then grate them using a box grater or food processor, ensuring to catch all the potato shreds in a clean kitchen towel.
  2. Squeeze the grated potato in the kitchen towel to remove excess moisture, which helps create crispier tortitas.
  3. In a large mixing bowl, combine the grated potatoes, corn kernels, flour, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  4. Let the mixture rest for 5 minutes to allow the flour to absorb moisture and help bind the ingredients.
  5. Heat a large skillet or griddle over medium-high heat and add enough oil to create a thin layer covering the bottom of the pan.
  6. Using a spoon or measuring cup, scoop about 1/4 cup of the potato-corn mixture and carefully drop it into the hot oil, gently pressing to form a flat patty.
  7. Cook each tortita for approximately 3-4 minutes on each side, or until golden brown and crispy with edges that are slightly darker.
  8. Remove the tortitas from the pan and place them on a paper towel-lined plate to drain excess oil.
  9. Repeat the process with the remaining mixture, adding more oil to the pan as needed.
  10. Serve hot, optionally with a side of salsa, sour cream, or your preferred dipping sauce.

Tips

  1. Moisture is the Enemy: Always squeeze out as much liquid as possible from the grated potatoes. Use a clean kitchen towel and press firmly to ensure crispy, not soggy, tortitas.
  2. Let the Mixture Rest: Give your potato-corn mixture a 5-minute rest to allow the flour to bind the ingredients, creating a more cohesive patty.
  3. Oil Temperature Matters: Maintain a medium-high heat to achieve that perfect golden-brown exterior without burning.
  4. Don't Overcrowd the Pan: Fry tortitas in batches to ensure even cooking and maximum crispiness.
  5. Serve Immediately: These tortitas are best enjoyed hot and fresh, right out of the pan when they're at their crispiest.
  6. Get Creative with Toppings: Try serving with fresh salsa, guacamole, or a dollop of sour cream to elevate the flavor profile.
  7. Make Ahead Tip: You can prepare the mixture in advance and keep it refrigerated for up to 2 hours before cooking.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 7g

Fat: 10g

Saturated Fat: 2g

Cholesterol: 45mg

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