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
- 2 medium potatoes, grated
- 1 cup corn kernels
- 1/2 cup flour
- 1 egg
- Salt and pepper to taste
- Oil for frying
Instructions
- 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.
- Squeeze the grated potato in the kitchen towel to remove excess moisture, which helps create crispier tortitas.
- In a large mixing bowl, combine the grated potatoes, corn kernels, flour, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Let the mixture rest for 5 minutes to allow the flour to absorb moisture and help bind the ingredients.
- 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.
- 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.
- Cook each tortita for approximately 3-4 minutes on each side, or until golden brown and crispy with edges that are slightly darker.
- Remove the tortitas from the pan and place them on a paper towel-lined plate to drain excess oil.
- Repeat the process with the remaining mixture, adding more oil to the pan as needed.
- Serve hot, optionally with a side of salsa, sour cream, or your preferred dipping sauce.
Tips
- 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.
- 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.
- Oil Temperature Matters: Maintain a medium-high heat to achieve that perfect golden-brown exterior without burning.
- Don't Overcrowd the Pan: Fry tortitas in batches to ensure even cooking and maximum crispiness.
- Serve Immediately: These tortitas are best enjoyed hot and fresh, right out of the pan when they're at their crispiest.
- Get Creative with Toppings: Try serving with fresh salsa, guacamole, or a dollop of sour cream to elevate the flavor profile.
- 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