You are here

Sweet Potato Pancakes With Sour Cream And Chutney

admin's picture
Ingredients
  Sweet potatoes/Yams 1 Pound
  Peeled ginger 1⁄4 Inch (Fresh, About The Size Of A Quarter)
  Eggs 2 Large
  All purpose flour 1 Tablespoon
  Salt 3⁄4 Teaspoon (Or To Taste)
  Freshly ground black pepper 1⁄4 Teaspoon
  Vegetable oil 4 Tablespoon
  Sour cream 1⁄3 Cup (5.33 tbs) (Regular, Low-Fat, Or Nonfat, For Serving)
  Chutney 1⁄3 Cup (5.33 tbs), pieces chopped if large, for serving
Directions

To Make Pancakes: Peel potatoes and shred in a food processor with the shredding disk or with a hand grater.
Measure 4 cups, discarding rest, and place in a bowl.
In same processor bowl with the metal blade, process ginger until minced.
Remove, measure 1 teaspoon, and return it to processor.
Add eggs, flour, salt, and pepper and pulse until blended.
Add potatoes and pulse 3 or 4 times until incorporated; do not puree.
To Cook: Pour about 1/4 inch oil into a large skillet.
Heat over medium-high heat until it reaches 365°F.
on a thermometer or sizzles instantly when a small amount of batter is added.
Using a tablespoon measure, drop sweet potato mixture into oil, without crowding, flattening the tops slightly.
Fry until golden on the bottom, turn, and brown on the other side, about 2 minutes per side.
If potatoes brown too fast, reduce the heat.
Remove to paper towels to drain. (If not serving immediately, pancakes may be cooled, layered with wax paper in an airtight container, and refrigerated up to 2 days or frozen. Reheat, without defrosting, at 400°F. for 6 to 10 minutes or until hot and crisp.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pancake
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.126315
Average: 4.1 (19 votes)