MILCAOS

INGREDIENTS

• 12 medium potatoes
• 3 tbsp lard or vegetable shortening
• 1 tbsp butter
• Vegetable oil for frying
• Salt (to taste)

PREPARATION

• Place half of the potatoes in a pot of boiling salted water and cook until very tender
• Drain potatoes, and peel when cool enough to handle.
• Mash potatoes well with butter, and season with salt to taste.
• Peel the remaining potatoes and grate peeled potatoes finely.
• Wrap raw grated potatoes in a dish cloth and squeeze very firmly to remove any water.

PREPARATION (CONT.)

• Mix grated potatoes with mashed potatoes in equal parts, starting with 1 cup each.
• Add 1 tablespoon of lard and blend potatoes together with your hands to form a smooth dough.
• Add the rest of the grated potatoes, mashed potatoes, and lard and knead until you have a smooth dough.
• Shape dough into round patties. Fill a pot or deep sided skillet with 2 inches of oil and heat until 360°.
• Drop patties into hot oil and cook until dark golden brown. Remove and drain on paper towel.

MILCAOS ARE EATEN

ADDITIONAL FACTS:

BIBLIOGRAPHY

• http://southamericanfood.about.com/od/saladssidedishes/r/milcaos.htm
• http://en.m.wikipedia.org/wiki/Milcao