Jicama Pancakes

1. 1

   Toss the jicama in a colander with the lemon juice and let sit for 15 minutes.

2. 2

   Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time.

3. 3

   Spread on a doubled layer of paper towels and blot with more paper towels.

4. 4

   In a large bowl, toss the jicama with the onion, egg, flour, salt, and chili.

5. 5

   Toss well to be sure the chile is evenly distributed in the mixture.

6. 6

   Grate the potato into the bowl on the largest hole of the grater and toss again.

7. 7

   In a large cast-iron skillet, heat I tablespoon of the oil over medium-high heat until very hot.

8. 8

   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.

9. 9

   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.

10. 10

    Serve warm.

11. 11

    Note: remove the outer brown layer of skin from the jicama.

12. 12

    Shred on the largest hole of a grater.

* Per serving · 4 servings · Values may vary.

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