Wednesday, April 2, 2014

Mitigating Any Heavy Load

      
      
      Though I'm dubious to say so: Winter may have abated in our neck of the woods. If this is the case, it's high time that we give our livers a little bit of love with the sweet and sour flavors that are available. Though today's recipe calls to fry, these little fritters are light and possess pungent herbs, mitigating any heavy load that a traditional potato pancake carries. And while you're at it: mix a teaspoon of raw honey (detoxifying) and a teaspoon of unpasteurized apple cider vinegar (alkalizing and also detoxifying) into a cup of warm water and have yourself a Springtime tonic!

Roasted Sweet Potato Pancakes w/ Cilantro and Lime Cream
inspired (again) by Yotam Ottolenghi

Ingredients

For the pancakes

6 medium sweet potatoes, scrubbed
3 green onions/scallions, minced
1 clove garlic, minced
1 thai chili, seeded and minced (optional)
2 t tamari (or other soy sauce)
1/4 t sea salt

3/4 c chic pea flour (or regular wheat flour for those carefree about gluten)

oil or butter for frying

For the sauce:

a handful of fresh cilantro, finely chopped
a clove of garlic, minced (or pushed through a garlic press)
1/2 c buttermilk (or soy milk with a splash of rice vinegar)
2 T of something aioli-like -- Veganaise is the best though regular mayonnaise works too
a gentle squeeze of lime
2 pinches of sea salt
4 cranks from the peppermill
1/2 t maple syrup (or honey or sugar)
lime zest, for garnish

Process

      Preheat the oven to 350F. Place the whole sweet potatoes in a skillet and roast until penetrable with a fork; the skins should be leathery and pulling away from the flesh -- about 45 minutes to an hour.

      Meanwhile, make the sauce by whisking together all of the ingredients and tasting for balance -- the longer you let it rest, the more saturated with flavor it will be.

      When the potatoes have finished roasting and are cool enough to touch, peel and discard the skins (or make a vegetable stock with them). Add the minced green onions, garlic, chili, tamari and sea salt and mix so that there are no large chunks. Sprinkle in the flour and mix until incorporated. Refrigerate until you are ready to use (this will also firm up the batter).

      Melt the oil or butter in a skillet over medium high heat and form little pancakes with the batter -- no more than 1/2" tall. Fry them about four minutes on each side and keep them warm in the oven until you are ready to eat, which should be soon. Garnish with the sauce, a touch of lime zest and serve with a side salad or soup.

Yields: about 18 little pancakes
Prep time: an hour (includes inactive roasting time)
Cook time: 15 minutes

Writing and Styling by Adria Lee | Photography by Amy Pennington

4 comments:

  1. You are speaking my language! Sweet potatoes are what I go for in the spring... when I am sick of cabbage and root veggies and local, fresh spring veggies are not available yet.

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  2. Warming to the soul are these sweet potatoes and their sauce--tangy to the tongue! Think spring!

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