Sweet Potato Pancakes (Patrick and Gina Neely) |
|
 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Ingredients:
1 pound sweet potatoes, peeled |
4 green onions, finely chopped |
1/3 cup all-purpose flour |
2 large eggs, lightly beaten |
1 teaspoon smoked paprika |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup peanut oil, for frying |
ginger applesauce, recipe follows |
2 granny smith apples, peeled, cored, cut into 1/2-inch slices |
2 golden delicious apples, peeled, cored, cut into 1/2-inch slices |
1/2 cup apple cider |
1 lemon, juiced |
1/4 cup light brown sugar |
1 cinnamon stick |
1 (2-inch) piece ginger, smashed |
Directions:
1. Grate the sweet potatoes using the grater attachment on your food processor, or a box grater. Add the sweet potatoes to a large mixing bowl along with the green onions, flour, eggs, paprika, salt, and pepper and mix well.
2. Heat the oil a large, deep, cast iron skillet over medium-high heat. Working in batches, use a level 1/4 cup scoop to add the sweet potato mixture to the hot oil. Flatten the pancake in the skillet with a spatula. Cook for about 2 minutes per side until golden. Transfer to a paper towel-lined sheet tray to drain any excess oil. Sprinkle the pancakes with salt and transfer to a serving platter. Top with Ginger Applesauce and serve.
3. Ginger Applesauce:
4. Add the apples, apple cider, lemon juice, sugar, cinnamon stick, and ginger to a large saucepan over high heat. Bring to a boil, cover with a lid and reduce the heat to a simmer. Let the mixture cook until the apples are tender, about 15 minutes. Discard the cinnamon stick and the ginger discard. Puree with an immersion blender until smooth. Transfer applesauce to a serving dish and serve warm.
|
|