One of my favorite food blogs is Smitten Kitchen. She is ambitious and creative, but makes cooking look fun and approachable. I read this recipe today and will be making these today! Sounds delish!!
1/2 cup frozen peas
1 medium onion, peeled
1 large russet or Idaho potato, peeled
1 yam or sweet potato, peeled
1 large or 2 thin carrots, peeled
1 zucchini
4 large eggs
4 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
A pinch of cayenne
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
Curry-Lime Yogurt
2 cups plain yogurt (we love the Fage fat-free stuff)
2 teaspoons curry powder
1 teaspoon sugar
A squeeze or two of fresh lime juice, to taste
Salt and pepper
Preheat oven to 200°F. Place two nonstick baking sheets in oven.
In small saucepan, bring salted water to boil. Add peas and cook,
uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse
in colander under cool, running water. Set aside in colander to drain
completely.
Using box grater or food processor² fitted with grating disc,
coarsely grate onion, potatoes, carrot and zucchini and place in
colander set in sink, setting aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
Press potatoes and onion to extract as much liquid as possible, then
add to bowl. Season mixture with salt and freshly ground black pepper.
Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch non-stick³ skillet over moderately high
heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil spray
I’d found to lightly coat the pan); until hot but not smoking. Drop 4
scant 1/4-cup portions of potato mixture into pan and flatten with
spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown (the color really counts on this;
the darker you let it go, the more the pancake holds together – this
goes for both sides.), 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. And 1 tablespoon oil to
the pan and fry 4 more pancakes. Repeat with remaining batter, wiping
out pan and adding 1 to 2 tablespoons oil before each batch.
Serve pancakes hot with Curry-Lime Yogurt.
Makes about 24 pancakes.
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