Yam Latkes With Mustard Seeds And Curry Recipes

MY YAM LATKES (GLUTEN FREE)

Steps:

• Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
• Add onion and pepper to taste.
• Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
• Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
• Repeat until all the mixture is used. It's OK if the pancakes are touching in the skillet.
• Sauté until golden brown (or brown if you prefer) and crispy; flip and sauté on other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
• Drain on paper towels if desired. Salt to taste.
• Makes about 6 pancakes.
• Notes.
• It's best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It's best to use two separate skillets, or wash and dry the skillet after use.
• You can substitute onion powder to taste for the fresh onion.

YAM LATKES WITH MUSTARD SEEDS AND CURRY

Steps:

• Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
• Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.