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Potato Patties with Cheese
Potato Patties with Cheese
Potato patties are eaten year round in Mexico. They consist of mashed potato, cheese, and egg mixed together into a dough. They are then formed into patties, dredged in flour and lightly fried. The potato patties are sometimes topped with more cheese, tomato sauce, or canned tuna. The potato patties I made were topped with pico de gallo and served with grilled chorizo.
Equipment
- potato masher
Ingredients
- 1 1/2 lbs potatoes peeled and cubed
- 1/2 cup queso fresco
- 1/2 cup mozzarella
- 1 large egg beaten
- salt and pepper to taste
- 1/4 cup flour
- vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 10 minutes until cooked through. Drain and cool.
- Mash the potatoes with a masher.
- Mix in the cheese, egg, salt, and pepper until a firm dough forms.
- Roll into 8 uniform balls.
- Form each ball into a patty and dredged in flour.
- Heat up 1/4 cup of cooking oil in a non-stick skillet. Add in the potato patties.
- Fry for 4 minutes a side until crispy. Drain grease on paper towels.
Tortilla Paraguaya
Tortilla Paraguaya
Tortilla Paraguaya is really more of a cheese omelette than an actual tortilla. The tortilla is made from eggs, flour, milk, and Paraguayan cheese. The batter is almost pancake-like in consistency but has more of a eggy spongy texture. They are eaten for breakfast and throughout the day as an accompaniment to meals and as a snack.
Ingredients
- 2 large eggs beaten
- 6 oz queso fresco or queso paraguayan, grated
- 2 green onions chopped
- 1 cup whole milk
- 1 cup flour
- salt to taste
- vegetable oil for frying
Instructions
- Mix together the cheese, green onions, and beaten eggs.
- Mix in the flour and milk until a batter forms. Season with salt.
- Heat up enough cooking oil to thinly coated the bottom of a griddle over medium heat. Scoop a large ladles worth of the batter onto the griddle.
- Cook for 2-3 minutes a side.
Smoked Jumbo Shrimp
Smoked Jumbo Shrimp
Smoked shrimp are easy to prepare and only take 20 minutes to smoke. I highly recommend using as large of shrimp as you can find with the shell on. The shell will add flavor and keep the shrimp moist. Smaller shrimp are easier to overcook. Wash your shrimp, pat dry, and season with your favorite spice blend. Once the shrimp start to turn pink around the 20 minute mark, pull them from the smoker. They are now ready to eat.
Equipment
- Electric Smoker
Ingredients
- 2 lbs U-15 shell-on shrimp
Wood Chips
- alderwood chips
Instructions
- Wash your shrimp and pat dry. Season with your favorite spice blend. Place on a rack.
- Preheat the smoker to 250 degrees, then reduce the heat to 225 degrees. Place the shrimp in the smoker.
- Smoke the shrimp for 20 minutes.
