Potato Pancakes With Scallions And Prosciutto

• 6 medium red potatoes
• 3/4 cup minced scallions
• 1/4 pound prosciutto, minced (optional)
• 2 large eggs, lightly beaten
• 6 tablespoons flour, or more if needed
• 1/2 teaspoon freshly ground pepper
• 3/4 cup safflower or canola oil

1. Preheat the oven to 200 degrees.
2. Line a cookie sheet with paper towels and another with aluminum foil.
3. Peel the potatoes and grate with a grater or the shredding blade of a food processor.
4. Place the potatoes in a bowl, adding the scallions, prosciutto, eggs, flour and pepper.
5. Mix to blend, adding a little more flour if it is too liquid.
6. In a deep skillet or frying pan, add enough oil to reach a depth of about 1/4 inch.
7. Heat to about 350 degrees on a frying thermometer.
8. Drop full tablespoons of the potato mixture into the hot oil, flattening each mound with a spatula.
9. Fry about 1 minute on each side, or until golden brown and crisp.
10. Remove with a slotted spoon, drain on the paper-towel-lined cookie sheet, then arrange in one layer on the aluminum-foil-lined sheet.
11. Change the paper towels as they absorb the oil.
12. Place the cooked pancakes in the oven to keep warm.
13. Continue frying, adding more oil as necessary.
14. Serve hot or at room temperature.

red potatoes, scallions, eggs, flour, freshly ground pepper, safflower

Taken from cooking.nytimes.com/recipes/3564 (may not work)