Sweet Potato and Ginger Potato Cakes with Whipped Crème Fraiche & Apple Caramel
Chef Tom Bivins – Executive Director Vermont Cheese Council
Ingredients
2 sweet potatoes, peeled and shredded
1 inch ginger, peeled and grated
1 white onion, minced
2 eggs
1/2 cup flour (to bind the potatoes)
Boiling water
Vegetable oil for frying
Salt and pepper
Topping
8 oz. Vermont Creamery Crème Fraiche
3 tablespoons Vermont Apple Cider Reduction
Chives for garnish
Preparation
Shred peeled sweet potatoes in a bowl.
Grate 1 inch of ginger and mince 1 onion into another bowl.
Bring 2 quarts of water to a boil. Add 1 tablespoon of salt .
When rapidly boiling, pour over the shredded sweet potato. Allow the potato to sit in the water for about 5 minutes.
Drain and press all the excess water out of the potato.
Add the onion and ginger to the potato. Allow the potato to cool about 15 minutes.
Add the two eggs and the flour. Season with salt and pepper to taste. Combine the ingredients.
Heat a non-stick or cast iron skillet. Add enough vegetable oil to coat the bottom of the skillet.
When hot, add spoonfuls of the potato mixture and fry until golden brown on both sides.
Drain on paper towels as necessary. At this point, potato cakes can be served immediately or cooled and reheated.
To serve
Combine the Vermont Apple Cider Reduction with the Vermont Creamery Crème Fraiche.
Adjust seasoning with cinnamon, cardamom, or salt and pepper to taste.
Place a dollop of crème fraiche on each pancake and top with sliced chives as garnish.
