---------- Recipe via Meal-Master (tm) v8.02
  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
    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