Potato-Scallion Pancakes |
Course : Pancakes
Serves: 12 |
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Ingredients:
2 medium russet potato |
1/2 cup scallions |
1 teaspoon flour |
1/4 teaspoon baking powder |
1 large egg |
3 teaspoons fresh basil |
1 teaspoon fresh oregano |
1 1/2 teaspoons garlic |
2 teaspoons red bell pepper |
1/2 teaspoon fennel seed |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground white pepper |
1 teaspoon corn oil |
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Preparation / Directions:
prick potatoes all-over with a fork or knife microwave on high for 8 minutes remove from oven and allow to cool peel and coarsely grate into a mixing bowl add remaining ingredient (except oil)-mix well form into fairly thin 2-inch cakes heat oil to 375 degrees add pancakes in small batches and fry until firm and golden on both sides remove to drain on a cooling rack, blot with paper towels, and keep warm in a slow oven repeat with remaining pancakes garnish as desired serve hot or warm
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Nutritional Information:
22 Calories (kcal); 1g Total Fat; (31% calories from fat); 1g Protein; 3g Carbohydrate; 16mg Cholesterol; 55mg Sodium |
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