Milcao de Papa y Harina
A traditional Chiloé specialty, Milcao is a type of potato pancake or fritter made from a mixture of cooked and raw grated potatoes, flour, and sometimes lard or butter. It can be savory or sweet and is often served as a side dish or a snack.
🧂 Ingredients
- 500 g Cooked potatoes(mashed (from boiled or baked))
- 250 g Raw potatoes(finely grated and squeezed dry)
- 150 g All-purpose flour(plus more for dusting)
- 50 g Lard or butter(melted)
- 1 tsp Salt
- 1/2 tsp Black pepper
- for frying Vegetable oil or lard
👨🍳 Instructions
- 1
In a large bowl, combine the mashed cooked potatoes and the finely grated, squeezed raw potatoes.
💡 Tip: Ensure the raw potatoes are as dry as possible to prevent a gummy texture. - 2
Add the flour, melted lard or butter, salt, and pepper to the potato mixture. Mix well until a cohesive dough forms.
💡 Tip: The consistency should be firm enough to shape but not too dry. - 3
Lightly flour a clean surface. Divide the dough into 8 equal portions and shape each portion into a flat, round pancake, about 1-1.5 cm thick.
- 4
Heat vegetable oil or lard in a large skillet over medium-high heat. The oil should be about 1 cm deep.
💡 Tip: Ensure the oil is hot enough before adding the milcaos; a drop of dough should sizzle immediately. - 5
Carefully place the milcaos in the hot oil, frying them in batches to avoid overcrowding the pan. Fry for about 4-5 minutes per side, until golden brown and cooked through.
💡 Tip: Adjust heat as needed to prevent burning. - 6
Remove the milcaos from the skillet and place them on a wire rack or paper towels to drain excess oil.
💡 Tip: Serve immediately while hot.
💡 Pro Tips
- ✓For a sweeter version, omit the pepper and add a tablespoon of sugar to the dough. Serve with honey or syrup.
- ✓If the dough is too sticky, add a little more flour. If too dry, add a tablespoon of water or milk.
- ✓Traditionally, milcaos are sometimes filled with a mixture of pork cracklings (chicharrones) or cheese before frying.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped chives or parsley to the dough for extra flavor.
- Serve as a side dish to stews or grilled meats.
- Some recipes include a small amount of baking powder for a slightly lighter texture.