2 ea russet potato
1/2 c scallions
1 t flour
1/4 t baking powder
1 ea large egg
3 t fresh basil
1 t fresh oregano
1 1/2 t garlic
2 t red bell pepper
1/2 t fennel seed
1/4 t kosher salt
1/4 t freshly ground white pepper
t corn oil
prick potatoes all-over with a fork or knife
microwave on high for 8 minutes
remove from oven and allow to cool
peel and coarsely grate into a mixing bowl
add remaining ingredient (except oil)-mix well
form into fairly thin 2-inch cakes
heat oil to 375 degrees
add pancakes in small batches and fry until firm and golden on both sides
remove to drain on a cooling rack, blot with paper towels, and keep warm
in a slow oven
repeat with remaining pancakes
garnish as desired
serve hot or warm
