Potato Scallion Pancakes

Potato Scallion pancakes are an excellent accompaniment to a crisp, main course salad or a meat entree. I was inspired to make them after a visit to the Soulard Farmers Market in St. Louis where many of the stalls contained beautiful, tiny scallions. The market is one of the oldest continuously operating public food markets in the United States. My husband and I were in St. Louis for his high school reunion and to visit a dear friend. Scallions have five times the amount of phytonutrients found in ordinary onions. Phytonutrients are believed to be beneficial to our health in preventing certain diseases and have, in may cases, been breed out of our food. I gleaned this information from an article by Jo Robinson that was published in the Sunday NY Times in 2013. This article is tucked in among my cookbooks.

Ingredients

2 cups grated potato, mature potatoes work best

1/4 cup finely chopped scallions

1 T. flour

2 eggs

1/4 teaspoon each of salt and pepper

Oil ( I used Grapeseed oil)

Directions

Peel the potatoes and then grate over a colander. Use your hands to squeeze as much water as possible from the potatoes. The colander will catch the scraps. Whisk the eggs in a bowl. Add the grated potato and scallions to the eggs. Sprinkle the flour, salt, and pepper on top and fold together with a large fork. Heat a heavy fry pan over medium heat. Add a splash of oil. When the oil is hot your pan is ready. I use a 1/3 measuring cup to scoop up the potato mixture, flattened it into a pancake between my hands, and dropped the mixture into the pan. You want the pancakes to be fairly flat so that the insides are well cooked. Flip once the underside is browned. About 8 minutes cooking time. Delicious with sour cream or applesauce.