bz.acetonemagazine.org
New recipes

Sweet-Potato Pancakes with Caviar

Sweet-Potato Pancakes with Caviar


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 2 pounds tan-skinned sweet potatoes (about 3 medium)
  • 3/4 cup chopped green onions
  • 1 1/2 tablespoons all purpose flour
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons (or more) vegetable oil
  • Fresh chives, cut into 1-inch pieces

Recipe Preparation

  • Cook sweet potatoes in large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead; keep refrigerated.

  • Line large baking sheet with parchment paper. Peel potatoes and coarsely grate into large bowl. Stir in green onions. Whisk eggs, flour, salt, and pepper in small bowl. Gently mix into potato mixture. Form mixture into 48 walnut-size balls; transfer to prepared baking sheet. DO AHEAD Can be made 6 hours ahead. Cover and refrigerate.

  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Place 8 potato balls in skillet, pressing each gently with spatula to flatten to 1 1/2-inch diameter. Cook until pancakes are rich golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter. Top each with 1 teaspoon sour cream and scant 1/4 teaspoon caviar. Garnish with chives. Serve warm or at room temperature.

Recipe by Christine Piccin,Reviews Section

Sweet-Potato Pancakes with Caviar

DIRECTIONS
Cook sweet potatoes in large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least 2 hours. (Can be made 1 day ahead keep refrigerated.)

Line large baking sheet with parchment paper. Peel potatoes and coarsely grate into large bowl. Stir in green onions. Whisk eggs, flour, salt and pepper in small bowl. Gently mix into potato mixture. Form mixture into 48 walnut-size balls transfer to prepared baking sheet. (Can be made 6 hours ahead. Cover and refrigerate.)

Heat 3 tablespoons oil in large non-stick skillet over medium-high heat. Place 8 potato balls in skillet, pressing each gently with spatula to flatten to 1 1/2-inch diameter. Cook until pancakes are rich, golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter. Top each with 1 teaspoon sour cream and scant 1/4 teaspoon caviar. Garnish with chives. Serve warm or at room temperature.

TIPYou can form the sweet-potato pancakes up to six hours ahead, leaving only a quick frying before serving.


Sweet-Potato Pancakes with Caviar - Recipes

This is actually an update of a recipe I posted a long, long time ago, but I thought it’s such a simple and often-created recipe in my household I should post it again. This time with pretty pictures of course!

Whenever I want to make a nicer family breakfast at the weekend, this is what I make. Everyone loves these pancakes, especially Finley who gobbles them up.

They do take a little more forethought than banana pancakes (which are essentially the same recipe but using banana in place of the sweet potato) but believe me when I say they are worth it. Their flavours are perfect for this time of year, and you could even make them with well mashed or blended squash or tinned pumpkin.

It does take a few goes to get the knack of cooking them right. I use a medium high heat, but make sure the pan is really hot and I also use a little coconut oil for frying even in a non-stick ceramic pan to make them easier to flip.

I love serving them with a sauce made of almond butter mixed with maple syrup. So good!


Reviews

I have made potato latkes several times but never with sweet potatoes. Worked out great. I think I like the texture and sweetness of sweet potato latkes better.

This was my first time making potato latkes and they came out absolutely scrumptious! I did add a few extra things just to make them tastier. I had half a jalapeño and I decided to dice it and throw it in. I also put some powdered ginger & chipotle & once the latkes were crispy on one side I added a little cheddar cheese on top. Just my twist to it. I made a Mayo/sriracha dipping sauce to accompany them. Like I said they came out absolutely delicious! Also I only used about 1 tbsp of olive oil and 1 tbsp of butter to crispy them up. The amount of oil the recipe calls for is unnecessary.

Perfect! I had some sweet potatoes left over in my fridge and threw this together in a jiff. I added a little nutmeg and garlic powder. You can use about 1/2 the oil and still get the latkes nice and crispy.

outstanding. we always used a different recipe for sweet potato latkes but this time tried something new. no complaints at all. these came out perfect. we serve with a chili-lime sour cream (sour cream, fresh lime juice, and a lil bit of jalapeno. exquisite!

Followed the recommendations for adding some spices - cumin, ginger powder - and doing a combo bake/fry method. Cut down on the amount of oil needed and time in the oil so it was a bit less greasy while still having that nice authentic pan-seared taste.

Loved them! I followed the recipe except I doubled it cuz I love sweet potatoes! If they are fried as fast as the recipe states , they were hardly any more greasy than baking and still had a great crisp texture. I think if i changed anything, it would to be add some spices to complement the potatoes. Just needed a bit more kick but a condiment would do the same.

These were a little better than ok. They had the sweet potato flavor that I love, but the great thing about sweet potatoes is that they are so good even if they aren't prepared with a bunch of extra stuff (including calories from frying!). They looked pretty fried, and I used peanut oil which was good, but they are definitely something to make simply to ɽo something different'. I added some brown sugar, cumin and ginger powder and will probably try baking them next time only to cut back some calories.

I was dubious but gave the baking method a shot, and although they were still quite soft and limp when I went to turn them over after 15 mins, they came out with a nice texture in the end, and they were delicious!

Tasty, but very greasy. I will try baking them next time just as another reviewer said.

We really enjoyed this recipe. I halved it (one big-ish sweet potato, one egg) but I used the same amount of pepper and the two scallions. Like other reviewers, I will add more scallions next time. I also added a touch of cumin, per other reviewer's recommendations. I found that I needed moderate-high heat to get good color on the latkes.

Make these with Hawaiian purple sweet potatoes. They look awesome!

Excellent dish. I used a gluten-free flour mix and it worked fine. Also I baked it as I had 11 people to feed and wanted them all done at the same time plus it's healthier than frying. Everything turned out wonderful.

Wonderful recipe. I changed it a bit as I don't fry anything. I used 1 egg + 1 egg white, added two TBS of canola oil, and in addition, an entire bunch of minced scallions. I baked on a cookie sheet sprayed with canola oil at 425 degrees for 15 minutes on side 1 and 10 minutes on side 2. These came out just right. A perfect blend of sweet, savory and crispy. This is my new favorite side dish for year round use. Lots tastier than regular potatoes or even Yukon golds

Flour? Yuck. 1/3 c. of matzah meal does the trick. Matzah meal gives this and all latke recipes a more "authentic" (to Ashkenazi Jews, anyway) taste.The addition of scallions is gimmicky. Regular old onions work just as well with sweet potato latkes, and if that is too sharp a taste for you, use a Vidalia. I guess I'm just a potato latke purist but. I do like the baking instead of frying idea. I'll try that for sure. Oh, one more thing: draining latkes on a paper towel allows them to become greasy. Try this: Put paper towels under a cooling rack and place the latkes directly on the rack. The oil drips down onto the paper towels and off of the latkes. Mmmmmmm good.

This recipe is easy to change to your own taste. I often use a mixture of carrots and zucchini. I spray the pan with cooking spray. The texture isn't as good with the spray, kind of limp, but I feel better about giving that version to my 3yr. old. He loves them!

Wonderful recipe. I changed it a bit as I don't fry anything. I used 1 egg + 1 egg white, added two TBS of canola oil, and in addition, an entire bunch of minced scallions. I baked on a cookie sheet sprayed with canola oil at 425 degrees for 15 minutes on side 1 and 10 minutes on side 2. These came out just right. A perfect blend of sweet, savory and crispy. This is my new favorite side dish for year round use. Lots tastier than regular potatoes or even Yukon golds

These were really good, and held together well when cooked. I made them in a cast iron skillet, which I think is ideal--they don't stick at all and brown very nicely. I followed the recipe as written, but added a few additional flavors: cumin, nutmeg, ginger, and brown sugar--just a touch of each, to bring out the sweet potato flavor. I served them with applesauce, which was perfect. A nice variation on the standard potato latke.

Great recipe! Not as sweet as I thought they might be! I added 2 pinches of cumin which added "just a little something extra" and really gave it a greater depth of flavor. Definitely a keeper.

Easy and fast to prepare. Cooking time took longer than anticipated. I probably need to raise the heat under the pan. All my guests loved them and I will use this recipe again and share it as well.

These were a hit! A healthier take on the Chanukah classic :-)

Delicious! A great change from traditional latkes. Even my kids, who won't ever touch sweet potatoes in anything else, loved them, and would love for me to make them again. You can be sure I will.

good dish - a change rom regular latkes. Next time I would cut down on the pepper. Sweet potatoes have their own flavor. Also, 1-1/2 min on each side?? It took me much longer!

Used Cornstarch instead of flour to help hold it together (must eat gluten free). Also, try adding your favorite chopped nuts and some dried fruit, such as raisins or cranberries!

I made a double batch ahead of time. They were they quick, easy, and delicious. They froze and reheated well, and then the leftovers reheated well again! How bout them latkes!

Easy and delicious! Definitely a keeper to be made again for the end of Hanukkah (I tried them for the first time to start our celebration this year) and many years to come. I added a little fresh grated nutmeg to taste, but otherwise followed the recipe exactly, other than tripling the recipe for 5 adults and 5 LITTLE kids (ages 16 months to 9 years). Much to our surprise, we ate ALL of them. And because they were made with sweet potatoes (more nutrients than regular potatoes), we felt like we weren't totally wasting calories!


Recipe Summary

  • 4 large russet potatoes, peeled
  • 1 small white onion, finely grated
  • 2 large eggs, lightly beaten
  • 1/4 cup lager or ale
  • 3 tablespoons unbleached all-purpose flour
  • 1 tablespoon Kosher salt and freshly ground pepper
  • Vegetable oil, for frying
  • Pink applesauce, for serving (optional)
  • Sour cream, for serving (optional)
  • Caviar, such as Kaluga Imperial, for serving (optional)

Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.

Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.

Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt season with pepper.

Preheat oven to 200°F. Line a baking sheet with paper towels set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don’t run into one another.)

Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.


Cowboy Caviar Sweet Potato Bites

Sweet Potato Bites topped with my favorite guacamole and a spoonful of cowboy caviar&ndash oh my goodness, you guys are going to absolutely love this fun and festive appetizer!

If you&rsquove got game day party plans or even upcoming winter get-togethers to host, these tasty bites will have your football fanatics cheering for more! They pretty much include all of my favorite ingredients- baked sweet potato rounds loaded with enough deliciousness to make your mouth sing.

First things first- simply whip up (or buy) your favorite guacamole and throw together my addicting cowboy caviar (cannot get enough of this stuff!). Your sweet potato rounds can be roasting while you&rsquore preparing the toppings.

Honestly, the cowboy caviar steals the show. It&rsquos zesty, colorful and gets the perfect kick of spice from Pace® Salsa.

Pace® Salsas and Picante Sauces are my go-to ingredients when I really want to add some major flavor. They come in a variety of heat levels, so you can please everyone at the party.

To build the sweet potato bites, top and spread a dollop of guacamole over the top of each one. Then add a tablespoon of cowboy caviar on top of the guacamole. Garnish with a sprig of cilantro, spread potato bites out on a serving tray, share with your friends and enjoy!

These are a total win-win! Not only do they taste wonderful, but they also won&rsquot set you back when it comes to new year&rsquos resolutions and getting fit in 2016. Made with wholesome real food ingredients, so there&rsquos no guilt in chowing down on more than a few satisfying bites. Since serving a crowd often requires attention to special diets, I should mention that they&rsquore gluten free and vegan, too.


Sweet-Potato Pancakes with Caviar - Recipes

Salmon and caviar are two highly valued ingredients in gourmet recipes. This exquisite combination is a favorite topping in gourmet pizzas and lavish fillings for crepes. For this recipe French chef Georges Blanc shows you how to make breakfast fit for royalty, by incorporating salmon and caviar in pancakes. Start your day feeling like a queen with this gourmet take on a typical American breakfast item. Enjoy the silky soft texture and mild distinct flavor of salmon as it melts on your tongue and revel in the sea-salty taste and bright pearly quality of caviar as it gently pops in your mouth. It's one of the easy healthy recipes for breakfast.

17 ½ oz. of mashed potatoes

salmon cut into 48 two-inch squares

To make the batter, make mashed potatoes and combine them with the cream and flour. Add the eggs one after the other and whisk them all together until you get a creamy and even consistency.

Slice the salmon into small squares about two inches in length and as thin as sashimi. Carefully spread a spoon of caviar on a piece of salmon and top with another salmon piece so that the caviar is sandwiched between two slices of salmon.

In a frying pan, melt the butter and when hot enough, drop the pancake batter shaping it into a small circle about the size of a fist. When the bottom of the pancakes has browned, place the salmon and caviar on the top of the pancake, and flip the pancake to cook the other side.

To make the sauce, sauté strips of lemon peel in butter and season with salt.

To serve, place some sauce at the center of the plate and arrange three salmon-caviar pancakes on top. Decorate with small pieces of raw salmon and caviar on the side, bits of tomatoes, and sprinkle with fresh dill.


Sweet Potato Blinis With Cured Salmon, Creme Fraiche, Cavia

Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork.

Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill.

In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.

Melt the remaining butter and reserve.

Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side.

Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree oven for 5 minutes before serving.

To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B74) - from the TV FOOD NETWORK


Sweet Potato Pancakes & Quick-Pickled Shrimp

This is a healthier take on latkes. I like to make mine bite-sized, so they’re not messy to eat if you have a drink in one hand. Serve with a dollop of crème fraîche or sour cream and caviar or applesauce.

Yields about 24 mini pancakes

2 medium sweet potatoes, peeled

Avocado or canola oil for frying

Preheat oven to 200 and line a sheet pan with paper towels and another with parchment and a wire rack.

Grate the potatoes and onion either by hand using the large holes of a box grater, or use the shredding disk of a food processor.

Transfer shreds to a double layer of cheesecloth, tie into a tourniquet and squeeze out as much liquid as you can into a bowl. Let liquid settle, then pour off liquid but try to reserve any potato starch (milky white residue) you see left in the bottom of the bowl. Add the shreds and remaining ingredients to the bowl with the starch. It’s easiest to mix everything together with your hands.

Heat 1⁄4” oil in a deep skillet or pot. Scoop 2 tablespoons of pancake batter and flatten into a little patty. Fry pancakes until they are golden on each side, about 3 minutes per side for minis. Don’t crowd them.

Drain pancakes on the paper towel lined sheet pan, then transfer to the wire rack to keep warm in the oven while you continue to fry the rest of the pancakes.

Garnish as desired with sour cream and/or applesauce, or caviar.

Quick-Pickled Shrimp

Delicious, elegant and easy. You can make these several days in advance, and that’s one less thing to do on the day of your event.

3-4 strips lemon peel (use a peeler)

Sprig of fresh dill, thyme or any aromatic herb you like

4 thinly sliced scallions

Kosher salt and black pepper

1 lb large raw shrimp, peeled and deveined

Stir together the lemon peel, juice, vinegar, oil, herbs, peppercorns, scallions, red pepper flakes, and 2 teaspoons kosher salt in a nonreactive container large enough to hold the shrimp and pickle liquid. I use a large glass storage container. Set aside.

In a large saucepan, heat 2 quarts of water, 2 tablespoons salt, bay leaves, and sugar to boilingto dissolve salt and sugar. Add shrimp, cover and remove from the heat. Let stand 3 minutes, then drain shrimp and bay leaves and transfer to the container with the olive oil mixture. Toss to coat shrimp thoroughly. Let cool, then refrigerate at least 8 hours up to 5 days.


Blini toppings for everyone

New Year’s Eve Classic – crème fraîche spiked with lemon or grated horseradish + smoked salmon, dill sprig, teeny-tiny lemon wedge

Vegan Caviar – cooked Beluga lentils + balsamic vinegar + lemon juice + olive oil + dried ground seaweed + pepper (method in recipe card)

Brie and cranberry sauce

Smoked mackerel or brined herring with tiny-dice marinated beetroot and crème fraîche

Homemade jam or lemon curd (with or without nut butter)

Yogurt, chopped boiled egg and red onion (much, much better than it sounds!)

Chocolate spread/salted caramel/Nutella and sliced banana

Kimchi and chopped egg with sesame

Pureed roasted pepper topped with antipasti artichoke heart pieces

Molasses, treacle, maple syrup or golden syrup

Crème fraîche and homemade jam berries

However you decide to make yours, prepare a batch for now and one for the freezer. Not only do that make brilliant finger foods for parties, they are fab for quick, handheld breakfast and snack pancakes, too.

Remember to follow me on Pinterest and, if you make my Blinis, click on the pin below the recipe card and leave a photo of your make with a comment telling me what you think, or any awesome changes that you made. Similarly, any Instagram posts tagged @food_to_glow using my recipes will go on my Story if I see them. I’m always so proud when you share my recipes with the world. Yay.

Whether on Pinterest, Instagram, Facebook, Twitter or of course here on the blog, I love to see what you do with my recipes, and I welcome your comments, star ratings, tweaks and suggestions.

How will you top yours?



Comments:

  1. Gurr

    I can suggest to visit to you a site, with a large quantity of articles on a theme interesting you.

  2. Devyn

    Please explain the details



Write a message