Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

Remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater.

IDEAS YOU'LL LOVE

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Pancakes

Recipe courtesy of Food Network Kitchen

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Blueberry Pancakes

Recipe courtesy of Becky's Diner

Buttermilk Pancakes

Recipe courtesy of Food Network Kitchen

Jicama, Carrot Orange-Chipotle Slaw

Recipe courtesy of Rachael Ray

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Quick Oats Sweet Potato Pancakes

Recipe courtesy of Katie Lee

Sausage Pancakes-on-Sticks

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking