Recipe courtesy of Rachael Ray
Episode: Holiday Snacks
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat about 1/3 cup of oil over medium to medium-high heat.

Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.

You will get about 16 pancakes. Drain cooked cakes on paper towels.

Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.

Reduce the pomegranate juice to a syrup.

Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.

Drizzle pomegranate syrup over the guacamole and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Sweet Potato Hash

Recipe courtesy of The Neelys

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Crust Pizza

Recipe courtesy of Food Network

Sweet Potato Souffle

Recipe courtesy of Trisha Yearwood

Sweet and Spicy Bacon Bites

Recipe courtesy of Giada De Laurentiis

Salmon with Sweet and Spicy Rub

Recipe courtesy of Ellie Krieger

Pancakes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories