by Sagegreen
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Sagegreen's Notes:
Expand1 cup of peeled, grated sweet potatoes Ask a question about this ingredient
1/2 cup of peeled, grated red onion Ask a question about this ingredient
1/4 cup of grated Asian pear (or crisp apple) Ask a question about this ingredient
1 egg Ask a question about this ingredient
1.5 oz. of flour Ask a question about this ingredient
Maldon salt flakes or coarse salt and fresh cracked black pepper Ask a question about this ingredient
high smoke point oil such as grapeseed, canola or peanut Ask a question about this ingredient
chevre (@4 oz.) and fresh dill sprigs on the side Ask a question about this ingredient
Into a large bowl grate the sweet potatoes, red onion and Asian pear using the large holes of a box grater. Add a pinch of salt and pepper and let this mix rest for 5-10 minutes. Then in small handfuls wring out all the moisture from the mix using your very clean hands. Or if you prefer you can reduce the moisture by pressing the mix against the fine sieve in a colander. Return the wrung out mix to the bowl.
Ask a question about this stepMix in the egg and flour. Form small evenly-sized patties (about 2 tbls.each) out of the mix.
Ask a question about this stepGenerously coat the bottom of a heavy pan with a suitable oil. The oil need not be deeper than 1/8 inch, Heat to medium high so a drop of liquid will sizzle in the pan.
Ask a question about this stepOnce the oil is sizzling, drop the patties into the pan, about 4 at a time. Working in small batches fry each one on one side until golden brown, then flip and cook the other side until golden. Press down with the spatula to gently flatten. Try to keep the depth of oil as low as possible, but make sure the vegetables cook through- soft on the inside, crunchy on the outside. Drain on paper towels. You should have 8-10 latkes from this recipe. Sprinkle Maldon salt flakes (or other artisan salt) on top. Serve with sprigs of fresh dill and chevre.
Ask a question about this stepI just got back from holiday festivities, logged on, and this beauty caught my eye. I'm a huge fan of Asian pears and can't wait to try this.
I like the sprinkling of salt flakes on top, Sage. It goes nicely with the texture of a latke. I thought chervil might also make for a nice garnish; it almost rhymes with chevre too, :).
Thanks, Droplet! You're right; chevril would be lovely, too, with this.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Yum, yum. Yum yum yum.