Saturday, December 8, 2007


Sweet potato pancakes (recipe in the comments)
Sour cream and applesauce (toppings)
Lemon asparagus

Hot tea
Here is another recipe from The Moosewood Cookbook (You can read about the significance of Moosewood for M & I here). It took us a while to get brave enough to make pancakes, but it's easier than you think. These are sweet and savory all at once and make a wonderful fall or winter meal. They're more filling than you'd think, but not heavy like a deep fried potato pancake. The toppings are essential for added depth of flavor and additional moistness, but not everyone likes both. I think they turn out best when you grate in a food processor (faster for you too) because the product is less wet. If you hand grate, drain the potato and onion well, even adding the salt to them to leech out extra liquid.

Prep Notes
Difficulty: Moderate
Chopping: Parsley, sweet potato, onion
Time: 30 minutes
Make ahead: They're best fresh, but we have been known to snack on them cold right out of the refrigerator.

J: "Not exactly latkes, but in the Hanukkah spirit."
M: "A whole latke fun!"

1 comment:

J said...

Sweet Potato Pancakes – Moosewood
Serves 3

4 eggs
¼ cup parsley, minced or minced in the food processor
1 LARGE sweet potato, peeled and grated or run through the grater of a food processor
1 small onion, grated or run through the grater of a food processor
3 ½ T lemon juice
1 t salt
Black pepper to taste (I have noted 60 grinds if you use fresh)
⅓ cup flour
Cooking spray

Sour cream

Beat the eggs in a large bowl.

Prepare the vegetables. If you’re using a food processor, it’s important to do the parsley first. Otherwise, order doesn’t matter. Put each vegetable in the same large bowl with the eggs after it’s prepared.

Add lemon, salt, pepper, and flour to the bowl and combine well.

Heat a large skillet (a griddle is even better) sprayed with cooking spray over medium-high heat. A dribble of batter should sizzle when it’s hot enough.

Drop large spoonfuls of batter (we use a large cooking spoon to make thin cakes) into the skillet, patting the batter down. Fry both sides until brown, spraying the pan between every few batches if needed.

Serve hot with sour cream and applesauce.