Miniature Potato Pancakes Recipe

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Miniature Potato Pancakes

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :17

Ingrediants

2 cups diced raw potato
2 each eggs -- beaten
1 1/2 teaspoons salt
black pepper to taste
1 tablespoon grated yellow onion
1/4 cup vegetable oil

Preparation

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.