2 c  Diced Raw Potato
2    Eggs, Beaten
1 1/2 ts Salt
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. Theyre 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 dont 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.