Recipe - Miniature Potato Pancakes

2 cup Diced Raw Potato
2 Eggs, Beaten
1 One half teaspoon Salt
Black Pepper To Taste
1 tablespoon Grated Yellow Onion
One fourth cup Vegetable Oil

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 10inch 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 freezersafe
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 www.synapse.com/~gemini