Miniature potato pancakes

Yield: 4 Servings

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

Instructions:

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.