Teresa's Recipes
Milcaos - Traditional Chilean Potato Pancakes
Milcaos are delightful and crispy potato pancakes from Chile, known for their savory flavor and satisfying crunch. These golden-brown treats are made from freshly grated potatoes, mixed with aromatic garlic and onion, and cooked to perfection. Often enjoyed as a side dish or a main course, milcaos bring a taste of Chilean tradition to your table. Pair them with a zesty dipping sauce for an extra burst of flavor!
Ingredients
- 4 medium, grated Potatoes
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Salt
- for frying Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Side Dish/Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 210
- Fat: 10g
- Carbs: 30g
- Protein: 3g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Begin by peeling and grating the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture to ensure a crispy texture.
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, minced garlic, and salt. Mix well until all ingredients are evenly incorporated.
- Heat a generous amount of vegetable oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet for frying.
- Take a handful of the potato mixture and shape it into a pancake, about 1/2 inch thick. Place it gently in the skillet and flatten it slightly with a spatula.
- Cook the milcao for approximately 5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Remove the milcaos from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve the milcaos hot, ideally with a zesty dipping sauce such as a simple salsa or a creamy garlic sauce for added flavor.