Jicama Pancakes with Apple Tamarind Sauce
Serve these spicy, crunchy pancakes with Turkey Cilantro sausages for brunch or as a vegetable side for dinner with brisket or a steak. They are just the kind of simple, surprising food that reawakens tired taste buds.
Makes 12 pancakes, serves 4
1 1/2 cups, peeled, shredded jicama
juice of 1 lime
1/2 small grated onion
1 large egg, beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon minced, seeded habanero chile
1 russet potato, peeled
1/4 cup vegetable oil, or as needed
Apple Tamarind Sauce, recipe follows
Toss the jicama in a colander with the lime juice and let sit 15 minutes. With your hands, squeeze the jicama, to release its water. Spread on a double layer of paper towels and pat dry with additional towels.
In a large bowl, combine the jicama with the onion, egg, flour, salt, and chile, and mix well. Grate the potato on the largest hole of the grater into the bowl and mix again.
Preheat the oven to 250 degrees F.
Heat 1 tablespoon of the oil over medium-high heat in a large cast-iron skillet until very hot. Using two spoons, drop the batter by large spoonfuls into the hot oil. Flatten into 2 1/2-inch patties and sauté until brown on one side. Flip and cook the second side until golden brown and crisp. Add more oil to the skillet as needed and finish frying. Keep the pancakes warm on a paper towel-lined baking sheet in the oven. Serve warm.
Apple Tamarind Sauce
Makes 2 cups
2 ounces tamarind pulp
1/4 cup honey
4 cooking apples such as Roma, peeled, cored and diced
Combine the tamarind and 1 cup of boiling water in a bowl. Mash to break up the tamarind and soak 2 hours or overnight.
Strain the tamarind into a large saucepan, pressing with the back of a spoon. Discard the solids. Stir in the honey and apples and place over medium-high heat. Bring to a boil, reduce to a simmer and cook, covered, about 30 minutes, stirring occasionally until the mixture resembles a thick apple sauce.
|© 2012 Mary Sue Milliken and Susan Feniger. All rights reserved.|