SWEET POTATO PANCAKES WITH SALSA DIP

 

 

yield: Makes about 24 pancakes
These Southwestern pancakes are vibrant to the eye and the palate. For a spicier version, leave in some — or even all — of the jalapeño seeds.

Ingredients
• 1 medium onion, peeled
• 4 large sweet potatoes (about 3 1/2 pounds), peeled
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 medium jalapeño chile, seeded, minced
• 6 tablespoons vegetable oil
• 6 tablespoons unsalted butter

Preparation
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate sweet potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in jalapeño.
Press sweet potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with SALSA DIP

FOR THE SALSA DIP
yield: Makes about 1 cup
Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Ingredients
• 4 medium plum tomatoes, seeded and quartered
• 1/4 cup coarsely chopped Spanish onion
• 1/2 medium jalapeño pepper, seeded, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice, plus more to taste
• 1/3 cup olive oil

Preparation
In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.
Dip can be made in advance and refrigerated, covered, up to 2 days.

 

ENJOY!

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