Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Diced Raw Potato |
| 2 eaches | Eggs, Beaten |
| 1½ teaspoon | Salt |
| 1 x | Black Pepper To Taste |
| 1 tablespoon | Grated Yellow Onion |
| ¼ cup | Vegetable Oil |
Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~-miniature potato pancakes. They're delicious and practical since they can be made weeks in advance and reheated.
Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well. In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by Tablespoonful into the hot oil and fry until golden brown (about 5 minutes per side). Drain on paper towels.
Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they don't overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp.
Makes about 50 pancakes or enough for about 2 cups of dip.