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Dips Info (8 of 9)

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Category: Dips

 Ingredients List

  • More information on DIPS fol
  • (This is part 8 of 9)


MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from
crisp raw vegetables lies another kind of dipper. One that at least began
life in the vegetable kingdom ~-miniature potato pancakes. They're
delicious and practical since they can be made weeks in advance and
reheated. 2 Cups Diced Raw Potato 2 Large Eggs, Beaten 1 1/2 Tsp Salt
1 ea Black Pepper To Taste 1 Tbls Grated Yellow Onion 1/4 Cup
Vegetable Oil Place the potato in a strainer and run under cold water to
remove the starch. Shake well. Place in a food processor or blender and
chop fine. Add the eggs salt, pepper, and onion, blending well. In a
10-inch skillet, heat vegetable oil until it crackles. Drop the batter by
Tablespoonful into the hot oil and fry until golden brown (about 5 minutes
per side). Drain on paper towels. Once cooled, the pancakes may be frozen.
Place in a freezer-safe container making sure that they don't overlap and
put a double thickness of wax paper between each layer. Reheat on a cookie
sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes or
enough for about 2 cups of dip. ********* * FRUIT * ********* Foolish
consistency is the hobgoblin of a small dip table, as they day, and man
does not live by chips alone. To experience the full spectrum of dipping,
one must savor the particular pleasure of cooping a mouthful of cheesecake
dip on a slice of melon or plunging a strawberry into chocolate dipping
sauce. As with veggies, you can let your imagination run amok, using the
following suggestions merely as points of departure. Here too, always wash
fruit carefully, dry, and chill. Use firm fruit. Some, as indicated below,
should be dunked in an acid bat, which will keep the fruit from turning
brown. To make the acid bath, just add 2 tsps of lemon juice to 2 cups of
water. After dunking fruit in the bath, drain on paper towels. APPLES:
Peel, if desired, core and cut into wedges. Requires the acid bath
treatment. APRICOTS: Remove the pits and quarter. Requires the acid bath
treatment. BANANAS: Use firm bananas, free of bruises. Just peel and cut on
the diagonal into wedges. Requires the acid bath treatment. COCONUTS:
Remove the outer shell and reserve the milk for other uses, if desired, and
cut the coconut meat into dipping strip sizes or chunks. Rinse with cold
water. FIGS: Remove the stem end and quarter. GRAPEFRUIT: Remove the peel,
then break into segments. Carefully remove the seeds and white pith. GUAVA:
Remove the skin. Cut into wedges and carefully remove the seeds. KIWIS:
Remove the skin from firm kiwis and quarter or cut into circles. MANGOES:
Remove the skin. Cut top half of the fruit away from the large oval pit.
Turn over and cut away the balance of the fruit, and discard the pit. Cut
the fruit into wedges across the grain. MELONS: Cantaloupe, crenshaw and
casaba melons, like most fruit, complement sweeter dips, while honeydews
are a good accompaniment to salter or spicier dips. In any case, cut off
the outer skin, cut in half, scoop out the seeds, and cut the pulp into
dipping size slices, chunks, or wedges. NECTARINES: Pit and quarter.
Requires the acid bath treatment. ORANGES: Peel and separate into
individual segments. Carefully remove the seeds. PAPAYAS: Use ripe papayas.
Remove the rind, cut in half and scoop out the seeds. Cut into thin strips.
PEACHES: Remove the pit and cut into wedges. Requires the acid bath
treatment. PEARAPPLES: Remove the core and cut into slices or wedges.
Requires the acid bath treatment. PEARS: Peel, if desired, core and cut
into dipping size chunks. Requires the acid bath treatment. PINEAPPLES:
Remove the outer skin, cut out the eyes and remove the center core, if
desired. Cut into chunks or spears. PLUMS: Cut in half, pit, and quarter
firm plums. PRICKLY PEARS OR CACTUS PEARS: Using a fork to hold the fruit
in place, remove the rind and cut into slices or wedges. STAR FRUIT OR
CARAMBOLA: White or sweet yellow varieties. Cut the fruit horizontally
into stars. STRAWBERRIES: Serve whole. TANGERINES: Peel and separate into
individual segments. Carefully remove the seeds. Dried fruits not to be
overlooked include apples, apricots, banana chips, pitted dates, figs,
pears, and pineapples.

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