MINIATURE POTATO PANCAKES

Ingredients:

• 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

Preparation:

• 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.