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Asparagus And Potato Pancakes (From Everything Asparagus, 3/06)

side dishes
Number of Servings
makes 18 pancakes
8 ounces asparagus, sliced very thin on the bias
8 ounces potato, peeled and shredded
4 ounces minced onion
2 tablespoons chopped basil
1 teaspoon minced garlic
2 large eggs
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
vegetable oil for pan frying

In a medium mixing bowl, combine all of the ingredients except the vegetable oil. Mix until thoroughly combined. Heat 1/4 inch vegetable oil in a heavy skillet and drop the batter, by the spoonful into the hot fat. Fry the pancakes on both sides, until they are golden brown and cooked throughout.