Crispy Scallion-Potato Pancakes

[Guest guest]

Crispy Scallion-Potato Pancakes

 

Serve these as an appetizer: Make silver dollar-sized

pancakes by using a teaspoon, and then top them with a

dab of crème fraîche . Or, top with dollops of salsa

and sour cream.

Or serve alongside scrambled eggs or your favorite

omelet.

 

1 onion

2 large eggs

4 potatoes, peeled and shredded

1 or 2 yams, peeled and shredded

salt and freshly ground black pepper to taste

2 tablespoons flour

oil for frying

sour cream or crème fraiche for serving

 

In a large mixing bowl, beat eggs together until

smooth and fluffy.

Grate potatoes, yam and onion. Squeeze as much liquid

as possible from the mixture.

Combine the mixture with beaten eggs; add flour, salt

and pepper. Divide into four equal parts.

In a large non-stick skillet, heat oil over

medium-high heat. Pour 1 tablespoon batter into the

skillet to test the oil. If it is hot enough, the

pancake will begin to sizzle and brown. Spoon the

batter into the skillet, about 1 or 2 tablespoon per

pancake, leaving a little room between each one.

Flatten them with the back of a spoon and use the

spatula to round the sides, if necessary. Fry the

pancakes for 2 to 3 minutes, or until they are golden

brown on the bottom, then turn them and brown the

other side, about 2 more minutes.

 

 

 

 

______________________________\

____

Any questions? Get answers on any topic at www.Answers.. Try it now.

[Guest guest]

Oh I can't wait to try this combo with the white and sweet potatoes,

Thanks,

Judy

-

Mark Midnite

VG

Thursday, January 11, 2007 5:28 PM

Crispy Scallion-Potato Pancakes

 

 

Crispy Scallion-Potato Pancakes

 

Serve these as an appetizer: Make silver dollar-sized

pancakes by using a teaspoon, and then top them with a

dab of crème fraîche . Or, top with dollops of salsa

and sour cream.

Or serve alongside scrambled eggs or your favorite

omelet.

 

1 onion

2 large eggs

4 potatoes, peeled and shredded

1 or 2 yams, peeled and shredded

salt and freshly ground black pepper to taste

2 tablespoons flour

oil for frying

sour cream or crème fraiche for serving

 

In a large mixing bowl, beat eggs together until

smooth and fluffy.

Grate potatoes, yam and onion. Squeeze as much liquid

as possible from the mixture.

Combine the mixture with beaten eggs; add flour, salt

and pepper. Divide into four equal parts.

In a large non-stick skillet, heat oil over

medium-high heat. Pour 1 tablespoon batter into the

skillet to test the oil. If it is hot enough, the

pancake will begin to sizzle and brown. Spoon the

batter into the skillet, about 1 or 2 tablespoon per

pancake, leaving a little room between each one.

Flatten them with the back of a spoon and use the

spatula to round the sides, if necessary. Fry the

pancakes for 2 to 3 minutes, or until they are golden

brown on the bottom, then turn them and brown the

other side, about 2 more minutes.

 

________

Any questions? Get answers on any topic at www.Answers.. Try it now.

 

 

 

 

 

[Guest guest]

um, how much scallion?

 

Mark Midnite <midnight_weeds wrote: Crispy Scallion-Potato

Pancakes

 

Serve these as an appetizer: Make silver dollar-sized

pancakes by using a teaspoon, and then top them with a

dab of crème fraîche . Or, top with dollops of salsa

and sour cream.

Or serve alongside scrambled eggs or your favorite

omelet.

 

1 onion

2 large eggs

4 potatoes, peeled and shredded

1 or 2 yams, peeled and shredded

salt and freshly ground black pepper to taste

2 tablespoons flour

oil for frying

sour cream or crème fraiche for serving

 

In a large mixing bowl, beat eggs together until

smooth and fluffy.

Grate potatoes, yam and onion. Squeeze as much liquid

as possible from the mixture.

Combine the mixture with beaten eggs; add flour, salt

and pepper. Divide into four equal parts.

In a large non-stick skillet, heat oil over

medium-high heat. Pour 1 tablespoon batter into the

skillet to test the oil. If it is hot enough, the

pancake will begin to sizzle and brown. Spoon the

batter into the skillet, about 1 or 2 tablespoon per

pancake, leaving a little room between each one.

Flatten them with the back of a spoon and use the

spatula to round the sides, if necessary. Fry the

pancakes for 2 to 3 minutes, or until they are golden

brown on the bottom, then turn them and brown the

other side, about 2 more minutes.

 

________

Any questions? Get answers on any topic at www.Answers.. Try it now.

 

 

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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