Jicama Pancakes
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Jicama Pancakes
Last updated 6/12/2012 12:58:30 AM. Recipe ID 21270. Report a problem with this recipe.
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      Title: Jicama pancakes
 Categories: Toohot
      Yield: 4 Servings
  1 1/2 c  Shredded jicama (see Note)
           Juice of I lemon
      2 tb Grated onion
           I large egg, beaten
           I tablespoon all-purpose
    1/2 ts Salt
      1 ts Minced habanero chile
      1    Russet potato, peeled
      3 tb Vegetable oil, or as needed
  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.
  Yield: 6 to 8 servings
  Note: remove the outer brown layer of skin from the jicama. Shred on
  the largest hole of a grater.

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Recipe ID 21270 (Apr 03, 2005)

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