---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MINIATURE POTATO PANCAKES
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      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
 
   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.
 
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