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Photo by: Joseph De Leo
These delicious and crispy little pancakes can be cooked several hours in advance and rewarmed just before serving.
Peel and coarsely grate or shred the potato. Combine with all the remaining ingredients except the peanut oil. Heat 1 tablespoon oil in a large nonstick skillet or on a griddle over medium-high heat. Add 1 heaping tablespoon potato mixture to the skillet or griddle. Flatten slightly and fry 1½ to 3 minutes on each side, or until lightly browned. As you fry the cakes, add additional oil as necessary. Place on paper towels to absorb the oil before serving. Serve immediately.
Nutrients per serving (% daily value)
Serving size is 1 cake, total of 10 for the recipe. Nutritional information is based on using 2 tablespoons of peanut oil.
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