Happy Monday, everyone! If you’ve found your way here via Mark’s Daily Apple – welcome! Kick off your shoes and make yourself at home – the dog doesn’t bite, so just shove him off the sofa. Would you care for some iced tea?
I hope you all had a lovely weekend; as you can see, the Big Kahuna Burger made Mark Sisson’s Weekend Link Love which, I must confess, made my day. It’s not the first time – he also linked to the Rack of Goat recipe, but I guess burgers (especially burgers eaten by Samuel L. Jackson) are a bit more popular than goat, because traffic to the site just exploded. I’ve already had to increase the bandwidth twice so far this year, and am probably going to have to do it again before the end of the month.
Oh, darn. </sarcasm>
At any rate, our weekend was busy, as usual. We smoked a brisket on Saturday and had it for dinner last night with a combination of beet greens and mustard greens I braised with some bacon and onions in a little homemade chicken stock – they were quite tasty. I also made this dish, and all I can say is, you’ll never look at a latke in quite the same way.
First, we’ll kind of ignore that I took the first of many liberties with this classic Jewish dish by frying them in lard – in my defense, it’s what I had on hand since we were rendering some yesterday. Some non-hydrogenated palm oil shortening would be a good alternative. And since I used a Japanese sweet potato, I thought some heat would be a good counterbalance and added some finely chopped chipotle pepper in adobo sauce to the mix, which turned out to be a great addition. Tapioca flour came to the rescue again as a binder; it really does work well in fried foods (although I’m learning that “less is more” when it comes to baked goods, but more on that later this week).
All in all, it was a really nice addition to our dinner last night – Beloved particularly enjoyed them, so I will be making them again. They’re not only really tasty, but pretty quick and easy to throw together, too; just mix the ingredients in a large bowl, drop them by the 1/4 cupful into the hot fat and presto – crispy, sweet and spicy potato pancakes.
- 1 large sweet potato, peeled and shredded
- 2 tablespoons chipotle pepper, minced with adobo sauce
- 2 large eggs, lightly beaten
- 1/2 medium onion, grated
- 1/2 cup tapioca flour
- 3/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly-ground black pepper
- 1 cup lard or other fat suitable for frying
- Heat the lard in a large, heavy skillet over high heat to 350 F.
- Combine the remaining ingredients in a large bowl, stirring until well-mixed. Drop the sweet potato mixture into the hot lard – each latke should be about 1/4 cup of the mixture. Fry until golden brown, about 3 to 4 minutes per side; drain briefly on paper towels and serve immediately.
- Nutrition (per serving): 201 calories, 14.5g total fat, 74.2mg cholesterol, 272.4mg sodium, 139.9mg potassium, 15g carbohydrates, 1.2g fiber, 1.5g sugar, 2.6g protein