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YAM PANCAKES WITH SOUR CREAM AND CAVIAR
1 medium yam, grated
1 russet potato, grated
2 eggs
4 tbsp flour
1/8 c green onion tops, chopped
3 tbsp heavy cream
2 oz. Peanut oil
1 oz. Caviar
6 chives cut in half
Salt to taste
Red pepper flakes to taste
Combine the yam, potato, eggs, flour, green onion and cream in a large mixing bowl to form a loose batter. In a large skillet, heat the oil on high and drop about 2 oz formed batter and cook until browned on both sides. Remove the cakes from skillet and drain on paper towel.
Allow cakes to cool slightly. Fill a pastry bag with sour cream and pipe a rosette on each cake. Top the sour cream with caviar. Garnish with chives and red pepper flakes.
Alternate:
SWEET POTATO LATKES
1 pound sweet potatoes or yams (about 2 medium), peeled
2 tablespoons minced fresh ginger
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt, or to taste
oil for frying
Sour cream or applesauce, for serving (optional)
Shred the sweet potatoes with the shredding disk of a food processor or grate them by hand, and place in a large bowl. Stir the ginger into the potatoes. Process the eggs, milk, flour, sugar, baking powder and salt to combine, add to the potatoes and toss together until mixed.
Heat 1/2 inch of oil in a large skillet over medium-high heat until it sizzles instantly when a small amount of batter is added. Drop 1/4 to 1/3 cup batter into the oil for each pancake and flatten slightly with the back of a wooden spoon, making 3-inch pancakes. Cook until golden on the bottom, 3 to 4 minutes, turn and brown the other side, 3 to 4 minutes.
Remove to a tray lined with paper towels. Serve hot, with sour cream or applesauce, if desired. Makes about 10 pancakes
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