👨‍🍳 作り方

1. 1

   Peel and boil the 1kg of potatoes until very tender. Drain well and mash them thoroughly while still hot.

   💡 プロのコツ: Ensure no lumps remain in the mashed potatoes.
2. 2

   Grate the 200g of raw potato. Place the grated raw potato in a clean kitchen towel and squeeze out as much liquid as possible.

   💡 プロのコツ: This step is crucial to prevent the milcao from being too wet.
3. 3

   In a large bowl, combine the mashed cooked potatoes, the squeezed raw grated potato, melted butter, salt, and pepper. Mix well until a cohesive dough forms.

4. 4

   Divide the dough into 8 equal portions. Shape each portion into a flat, round pancake, about 1-1.5 cm thick.

   ⏱️ 10 minutes
5. 5

   Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Carefully place the milcaos in the hot oil, ensuring not to overcrowd the pan.

   💡 プロのコツ: The oil should be hot enough to sizzle when a drop of dough is added.
6. 6

   Fry the milcaos for about 4-5 minutes per side, or until they are golden brown and crispy.

   ⏱️ 10 minutes

   💡 プロのコツ: Adjust heat as needed to prevent burning.
7. 7

   Remove the milcaos from the skillet and place them on a wire rack or paper towels to drain any excess oil.

   ⏱️ 2 minutes