Milcaos - Traditional Chilean Potato Pancakes

Ingredients

Potatoes

4 medium, grated

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Salt

1 teaspoon

Vegetable oil

for frying

Instructions

1. 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.
2. In a large mixing bowl, combine the grated potatoes, finely chopped onion, minced garlic, and salt. Mix well until all ingredients are evenly incorporated.
3. 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.
4. 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.
5. 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.
6. Remove the milcaos from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
7. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
8. Serve the milcaos hot, ideally with a zesty dipping sauce such as a simple salsa or a creamy garlic sauce for added flavor.