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Milcao Chiloense
A traditional Chiloé Island potato pancake, made from a mixture of cooked and raw grated potatoes, seasoned and fried until golden brown. It's a staple of Chilote cuisine.
🧂 Składniki
- 1 kg Potatoes(starchy variety, like Russet)
- 200 g Raw potato(grated and squeezed dry)
- 50 g Butter(melted)
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- for frying Vegetable oil
👨🍳 Instrukcje
- 1
Peel and boil the 1kg of potatoes until very tender. Drain well and mash them thoroughly while still hot.
💡 Wskazówki profesjonalistów: Ensure no lumps remain in the mashed potatoes. - 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.
💡 Wskazówki profesjonalistów: This step is crucial to prevent the milcao from being too wet. - 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
Divide the dough into 8 equal portions. Shape each portion into a flat, round pancake, about 1-1.5 cm thick.
⏱️ 10 minutes - 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.
💡 Wskazówki profesjonalistów: The oil should be hot enough to sizzle when a drop of dough is added. - 6
Fry the milcaos for about 4-5 minutes per side, or until they are golden brown and crispy.
⏱️ 10 minutes💡 Wskazówki profesjonalistów: Adjust heat as needed to prevent burning. - 7
Remove the milcaos from the skillet and place them on a wire rack or paper towels to drain any excess oil.
⏱️ 2 minutes
💡 Wskazówki profesjonalistów
- ✓Use starchy potatoes for the best texture.
- ✓Milcaos can be served as a side dish or as a base for other ingredients.
- ✓Traditionally, they are sometimes filled with pork or cheese before frying.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add finely chopped chives or parsley to the dough for extra flavor.
- Serve with a dollop of sour cream or a side of pebre.