Savory Sweet Potato Pancakes
Sweet potatoes are high in complex carbohydrates, fiber, beta carotene, vitamins C and B6 and have significant amounts of potassium and iron. Read Dani’s article to learn more: “The Inscrutable Sweet Potato.”
Ingredients
3 garlic cloves
1 inch piece ginger
1 tsp. whole coriander seeds
1 medium onion, quartered
2 medium sweet potatoes, peeled or unpeeled
4 eggs
¼ cup all-purpose unbleached flour (substitute with Gluten-Free all-purpose flour, if desired)
1 tbsp. olive oil
1 ½ tbsp. salt
Freshly ground pepper
Freshly ground nutmeg as needed
¼ cup additional oil for cooking
Directions
In a food processor, mince garlic and ginger with coriander seed. Add quartered onion and pulse until onion is minced.
Replace chopping blade with grating attachment and grate sweet potatoes into the onion mixture.
In a separate bowl, whisk eggs, flour, 1 tablespoon oil, salt, pepper and nutmeg. Stir in sweet potato mixture until well mixed.
Heat 1 tablespoon oil in a cast iron pan. Reduce heat to medium.
Spoon 2 heaping tablespoons batter into pan for each pancake. Fry about 2 minutes on each side, until nicely browned and crispy. Add a bit of oil to the pan before each batch. Place on a paper towel lined platter and keep warm in a 250 degree oven.
Suggestions
Serve with creme fraiche and Dani's apple chutney.
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