Title: Miniature Potato Pancakes
Categories: Appetizer Dip Pancake
Yield: 4 Servings
| 2 | c | Diced Raw Potato |
| 2 | | Eggs, Beaten |
| 1 1/2 | ts | Salt |
| | | Black Pepper To Taste |
| 1 | tb | Grated Yellow Onion |
| 1/4 | c | 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.