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Fried patties, or fritters, are very popular in Mexico, but these are unusual in that they are not "fried" in oil. Serve with any spicy cooked tomato or tomatillo sauce.
- 1 potato, peeled and shredded
- 1 carrot, peeled and shredded
- 1/3 cup scallions, very finely sliced
- 1 small poblano chile, toasted, peeled, seeded, and cut into 1 1/4-inch strips
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper
Press the potato, carrot, scallions and chile with paper towels to remove any excess moisture. Place the eggs in a bowl and beat lightly. Mix in the flour, salt, and pepper, then add the vegetables. Blend until well-mixed with quite a thick consistency.
Heat a non-stick pan to medium high heat and drop 1 heaping tablespoon of batter per pattie onto pan . Press down with the back of the spoon to make circles 2 1/2 inches in diameter. Cook for 2 minutes on each side.
Serve either an appetizer with any tomato or tomatillo sauce, or on their own.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
35 calories; 1g total fat; 26mg cholesterol; 62mg sodium; 6g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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