4 Serves
45 Mins
Prepare a large bowl with ice water. Using a grater, grate the potatoes and immediately submerge them in the ice water to prevent oxidation and browning.
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IndianVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
228 µg / 400 µgCalcium
497 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
244 mg / 420 mgPhosphorus
445 mg / 1,250 mgPotassium
2139 mg / 4,700 mgSodium
545 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a separate mixing bowl, combine the flour, white cheese, and any other dry ingredients without mixing them yet.
Drain the potatoes thoroughly using a colander, then transfer them to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much excess liquid as possible.
Add the squeezed potatoes to the bowl with the other ingredients and mix until well combined. If the batter is too loose, incorporate a small amount of additional flour.
Heat olive oil in a frying pan over medium-high heat. Form the mixture into small, flat pancakes using your hands and place them into the hot oil.
Fry the pancakes until the bottom is crispy and golden brown, then flip and cook the other side until equally crisp. Serve hot with sour cream or applesauce.
4
g20
g19
g
Mexican