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Recipe Name: Miniature Potato Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 4

2 Cup(s) Diced raw potato
2 Eggs, beaten
1 1/2 Teaspoon(s) Salt
Black pepper to taste
1 Tablespoon(s) Grated Yellow Onion
1/4 Cup(s) Vegetable oil
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. From Gemini's MASSIVE MealMaster collection at

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