Bollitos de Papa y Elote (Potato Elote Bites)

Name: Bollitos de Papa y Elote (Potato Elote Bites)
Cook time: 2 h
Total time: 2 h
Cuisine: Latin American, American
Ingredients: 1 large ear corn, husked and rinsed; 0.5 cup low-moisture shredded mozzarella cheese; 2 tablespoons Cotija cheese; 2 teaspoons crema Mexicana; 1 tablespoon fresh lime juice; 2 teaspoons hopped fresh cilantro; 0.5 teaspoon Tajín; 0.5 teaspoon Tapatío or other mild hot sauce; Pinch ground black pepper; 1 tablespoon butter, softened; 20 ounces potatoes (4 small or 2 medium), peeled and cut into 1-inch cubes; 4 tablespoons butter, softened; 0.25 teaspoon crushed dried parsley; 0.25 teaspoon onion powder; A pinch of cayenne pepper; 2 dashes of mild hot sauce, such as Tapatío; 1 large egg; 0.25 teaspoon paprika; 0.25 cup tapioca flour; Vegetable oil, for frying; 0.25 cup crema Mexicana; 1 teaspoon fresh lime juice; Tajín to taste; Hot sauce, to taste; Cotija, to taste; Cayenne, optional, to taste; Cilantro leaves, to garnish

Instructions

Cook:2h

These potato elote bites are pastry chef Paola Velez's take on bollitos, one of her favorite snacks in the Dominican Republic. She makes a spiced corn filling based on elote, the classic Mexican street food, wraps it up in spiced mashed potatoes, then deep-fries it.

Updated at: Mon, 09 Dec 2024 07:53:08 GMT