Sweet Potato Pancakes With Wasabi |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Food and Wine recipe for Hanukah season with a an Asian flare, Wasabi creme fraiche sounds great to me! Ingredients:
1 large sweet potato (1 pound), peeled |
1/2 cup matzo meal |
1 tablespoon sugar |
2 teaspoons all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon baking powder |
1/4 teaspoon cayenne |
1/8 teaspoon freshly ground pepper |
1 large egg, lightly beaten |
1 egg white, lightly beaten |
1/2 cup milk |
vegetable oil, for frying |
1/2 cup crème fraîche |
1 1/4 teaspoons wasabi paste |
1 1/4 teaspoons rice vinegar |
1/4 teaspoon salt |
1/2 cup peppery sprouts, such as radish sprouts |
Directions:
1. In a food processor or on a box grater, coarsely grate the sweet potato.
2. In a large bowl, combine the matzo meal with the sugar, flour, salt, baking powder, cayenne and pepper.
3. Stir in the egg, egg white and milk.
4. Stir in the sweet potato.
5. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
6. Drop packed teaspoons of the sweet potato mixture into the skillet and flatten them with the back of a spoon.
7. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
8. Drain on paper towels.
9. Repeat with the remaining sweet potato mixture, adding more oil as needed.
10. In a small bowl, mix the crème fraîche with the wasabi paste, rice vinegar and salt.
11. Arrange the latkes on a platter and top each one with the wasabi cream, and a pinch of sprouts
12. Serve warm.
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