Recipe - Jicama Pancakes

1 One half cup Shredded jicama (see Note)
1 Lemon, Juice of
2 tablespoon Grated onion
I large egg,, beaten
I tablespoon allpurpose
flour
One half teaspoon Salt
1 teaspoon Minced habanero chile
1 Russet potato,, peeled
3 tablespoon Vegetable oil,, or as needed

Toss the jicama in a colander with the lemon juice and let sit for 15
minutes. Using your hands, squeeze as much water as you possibly can out of
the jicama, a handful at a time. Spread on a doubled layer of paper towels
and blot with more paper towels. In a large bowl, toss the jicama with the
onion, egg, flour, salt, and tossing well to be sure the chile is evenly
distributed in the mixture. Grate the potato into the bowl on the largest
hole of the grater and toss again.

In a large castiron skillet, heat I tablespoon of the oil over mediumhigh
heat until very hot. Form the mixture into 2 1/2inch patties and saute
them in batches, turning with a metal spatula when brown on one side, until
crisp and brown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towellined baking sheet in a warm oven while you
finish cooking the rest. Serve warm.

Yield: 68 servings

Note: remove the outer brown layer of skin from the jicama. Shred on the
largest hole of a grater.
Posted to MCRecipe Digest V1 #326

Recipe by: TOO HOT TAMALES SHOW #TH6240

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 08:35:48 0500