Potato-Yam Pancakes
This recipe is noteworthy not only for its unusual flavor, but because the technique makes it possible for even a beginning cook to experience success. In a one-step method, the food processor does all the work. The starch and moisture in the russet potato help the pancakes keep their shape and fry crisply, while the yams add flavor and color. Use a ladle, large spoon or a small ice cream scoop to drop the batter into the hot oil. Serve with fresh applesauce and sour cream or Sunday night brisket. From “Seriously Simple: Easy Recipes for Creative Cooks,” serves 4-6.
Ingredients
1 onion, quartered
2 large eggs
1 unpeeled russet potato (about 1/2 pound or slightly larger), scrubbed and cut into 1-inch cubes
1 yam (about 1/2 pound or slightly larger), peeled, and cut into 1-inch cubes
Salt and freshly ground black pepper to taste
2 tablespoons flour
Canola oil for frying
Sour cream and applesauce for serving
Directions
In a food processor fitted with the metal blade, purée onion and eggs together until smooth and fluffy. Add potato and yam and pulse until the mixture is finely chopped but still retains some texture. Add salt, pepper, and flour and quickly process to combine. Do not overprocess. Pour the batter into a medium bowl.
Cover bowl with plastic wrap and let batter sit for 15 minutes.
In a large nonstick skillet, heat 3/4-inch oil over medium-high heat. Pour 1 tablespoon batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one. Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom. Turn and brown the other side, about 2 more minutes.
