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    • Jicama Pancakes

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Eggs, Vegetables New, Text, Import 1 Servings

    INGREDIENTS

    1 1/2 c Shredded jicama (see Note)
    1 Lemon, Juice of
    2 tb Grated onion
    I large egg,, beaten
    I tablespoon all-purpose flour
    1/2 ts Salt
    1 ts Minced habanero chile
    1 Russet potato,, peeled
    3 tb Vegetable oil,, or as needed

    INSTRUCTIONS

    Toss the jicama in a colander with the lemon juice and let sit for 15
minutes. Using your hands, squeeze as much water as you possibly can out of
the jicama, a handful at a time. Spread on a doubled layer of paper towels
and blot with more paper towels. In a large bowl, toss the jicama with the
onion, egg, flour, salt, and tossing well to be sure the chile is evenly
distributed in the mixture. Grate the potato into the bowl on the largest
hole of the grater and toss again.
In a large cast-iron skillet, heat I tablespoon of the oil over medium-high
heat until very hot. Form the mixture into 2 1/2-inch patties and saute
them in batches, turning with a metal spatula when brown on one side, until
crisp and brown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towel-lined baking sheet in a warm oven while you
finish cooking the rest. Serve warm.
Yield: 6-8 servings
Note: remove the outer brown layer of skin from the jicama. Shred on the
largest hole of a grater.
Posted to MC-Recipe Digest V1 #326
Recipe by: TOO HOT TAMALES SHOW #TH6240
From: Meg Antczak <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 08:35:48 -0500

    A Message from our Provider:

    “The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

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