- Serves 6
- Cakebread Cellars Culinary Team
- Pairs well with:
- Chardonnay, Napa Valley
From our 2016 Annual Open House to pair with our Chardonnay Napa Valley we thought these flavors would offer an exceptional pairing.
3 lbs. baking potatoes
2 T. salt
1 lb. Mexican cotija cheese, crumbled
3 T. all- purpose flour
2 eggs, separated
1/4 c. Mexcan crema or sour cream
1 T. cilantro, chopped
1/2 jalapeno, seeded and chopped
1 tsp. lime juice
1/2 c. cilantro, chopped
Place potatoes in a large saucepan and cover with cold water. Add a tablespoon of salt and cook until tender, 15 minutes. Peel and cut into large pieces. Place in large bowl with ¾ of the cheese, the remaining salt and the flour. Mash together with a potato masher. Whip the egg whites to stiff peaks in a stainless steel bowl with a wire whisk. Stir in the egg yolks to distribute and fold into the potato mixture. Form into 2-3 inch cakes and set on a sheet pan.
To make the avocado crema, place the avocado, crema, cilantro, jalapeño and lime in a blender jar. Blend until smooth. Season with the salt and set aside.
Heat a large skillet over high heat with the vegetable oil. Brown the pancakes on both sides and set on wire rack to drain. To serve, top with a spoonful of avocado crema, crumbled cotija cheese and chopped cilantro.
Enjoy with a glass of Cakebread Cellars Chardonnay Napa Valley.