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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 1 1/2 cups shredded jicama (see Note)
- Juice of I lemon
- 2 tablespoons grated onion
- I large egg, beaten
- I tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon minced habanero chile
- 1 russet potato, peeled
- 3 tablespoons vegetable oil, or as needed
Method
- 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 chili.
- Toss 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.
- Note: remove the outer brown layer of skin from the jicama.
- Shred on the largest hole of a grater.
