Serves 4
27 min
Sweet Potato Pancakes with Chèvre and Dill
Recipe GLPR6b9925ef8dc408
Golden, crispy-edged pancakes made from grated sweet potatoes, red onion, and tart apple, bound together with egg and a touch of flour. Served warm with creamy chèvre and fresh dill for a sophisticated appetizer or light main course.
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Ingredients
1 cup sweet potatoes, peeled and grated
½ cup red onion, peeled and grated
¼ cup Asian pear or crisp apple, peeled and grated
1 egg
1½ oz all-purpose flour
to taste Maldon salt flakes or coarse salt
to taste fresh cracked black pepper
for frying high smoke point oil (grapeseed, canola, or peanut)
4 oz chèvre cheese
for serving fresh dill sprigs
Directions
Peel and grate the sweet potatoes, red onion, and Asian pear. Place the grated vegetables and fruit in a fine-mesh strainer or cheesecloth and squeeze firmly to remove excess moisture; this will help the pancakes crisp up nicely. Transfer to a medium mixing bowl.
Crack the egg into the sweet potato mixture and sprinkle the flour over the top. Add salt and black pepper to taste, then stir until all ingredients are well combined into a cohesive batter. The mixture should hold together but not be wet.
Heat a large skillet or griddle over medium-high heat and lightly coat with high smoke point oil. Once the oil shimmers and is hot, carefully drop spoonfuls of batter into the pan, flattening each mound gently with a spatula to form thin pancakes about 3 inches across.
Cook for 3 to 4 minutes on the first side without moving them, allowing the bottom to turn golden brown and crispy. Using a thin spatula, carefully flip each pancake and cook the second side for another 2 to 3 minutes until also golden and crispy. The pancakes should be cooked through and tender inside.
Transfer the finished pancakes to a warm plate. Top each pancake with a dollop of chèvre and garnish generously with fresh dill sprigs. Serve warm and eat while the pancakes are still crispy.
