Saturday, February 18. 2012Spring Garlic Sweet Potato PancakesEveryone seems to love sweet potatoes now, and I'm no exception. They're tasty, versatile, and full of vitamins and fiber. They're a lot less healthful, though, when fried in lots of oil, so that's how I decided to make them. I also added some green garlic, since our grocer is stocking it already. I guess the unseasonably sunny weather this February has caused the garlic to come up early. The green garlic makes these pancakes extremely savory; they could be a side dish for dinner as well as a brunch entree. If you can't get green garlic, just use green onions, but it won't be quite as good. No pictures, though, sorry! Click through for recipe. Spring Sweet Potato Pancakes
Peel the sweet potatoes, and grate them with a large-hole grater. Put them in a large bowl and sprinkle with the salt, mixing them thouroughly. Let sit for 1/2 hour to 1 hour, until the sweet potato shreds go limp and weep a bit. Mix in the chili powder and green garlic. Mix in the flour. Add 1/4 cup of the water. Check the texture; if the mixture is gooey and wet, stop there, otherwise add more water up to 1/2 cup. Finally, stir in the baking powder. Heat the pan or griddle. Pour in oil to between 1/8" and 1/4" deep. When the oil is hot, scoop 1/2 cup at a time of the sweet potato batter, flattening it to form pancake shapes. Do not crowd. Fry until each pancake is a medium brown on the bottom and holds together easily, and then flip and brown on the other side. This takes 10 to 15 minutes per batch. Take the pancakes out of the pan and blot them with paper towels. If holding, put them on a paper-towel-lined baking sheet in a 200F oven while you cook the rest. Serve with apple or pear butter or apple sauce, and sausages. Trackbacks
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