Miniature potato pancakes

4 Servings

Ingredients

Quantity 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

Directions

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.

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