Gourmet Sweet Potato Pancake With Caviar
Jamie Geller recipe - Israeli
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 48 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds tan-skinned sweet potatoes (about 3 medium)
- 3/4 cup chopped green onions
- 2 large eggs
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons or more vegetable oil
- 1 cup sour cream
- 1 ounce black caviar
- Fresh chives (cut into 1 inch pieces)
Instructions
- 1
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.)
- 2
Line large baking sheet with parchment paper.
- 3
Peel potatoes and coarsely grate into large bowl. Stir in green onions.
- 4
Whisk eggs, flour, salt, and pepper in small bowl. Gently mix into potato mixture.
- 5
Form mixture into 48 walnut-size balls. Transfer to prepared baking sheet. (Can be made 6 hours ahead. Cover and refrigerate.)
- 6
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat.
- 7
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.
- 8
Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter.
- 9
Top each pancake with 1 teaspoon sour cream and scant 1/4 teaspoon caviar. Garnish with chives.
- 10
Serve warm or at room temperature.
- 11
You can form the sweet potato pancakes up to six hours ahead, leaving only a quick frying before serving.