---------- Recipe via Meal-Master (tm) v8.02

     Title: MINIATURE POTATO PANCAKES
Categories: Appetizers, Dips
     Yield: 4 servings

     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.

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