2 c Diced Raw Potato
2 ea Eggs, Beaten
1 1/2 ts Salt
1 x 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.
