BuffaloSpree.com's Recipe of the week: Asparagus And Potato Pancakes

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.

This article was originally published in (From Everything Asparagus, 3/06.)

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