Go all out with an upscale Chanukkah party and make sure to serve these sweet potato latkes with caviar.
Gourmet Sweet Potato Pancake With Caviar
Servings
48 Servings
Ingredients
- 2 pounds tan-skinned sweet potatoes about 3 medium
- 3/4 cup chopped green onions
- 2 large eggs
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons or more vegetable oil
- 1 cup sour cream
- 1 ounce black caviar
- Fresh chives cut into 1 inch pieces
Instructions
- Cook sweet potatoes in large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Line large baking sheet with parchment paper.
- Peel potatoes and coarsely grate into large bowl. Stir in green onions.
- Whisk eggs, flour, salt, and pepper in small bowl. Gently mix into potato mixture.
- Form mixture into 48 walnut-size balls. Transfer to prepared baking sheet. (Can be made 6 hours ahead. Cover and refrigerate.)
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat.
- Place 8 potato balls in skillet, pressing each gently with spatula to flatten to 1 1/2 inch diameter. Cook until pancakes are rich golden brown, about 2 minutes per side. Transfer to paper towels to drain.
- Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter.
- Top each pancake with 1 teaspoon sour cream and scant 1/4 teaspoon caviar. Garnish with chives.
- Serve warm or at room temperature.
- You can form the sweet potato pancakes up to six hours ahead, leaving only a quick frying before serving.
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