March 8, 2012

Sweet Rosemary Potato Pancakes

The longer I cook, the more I enjoy using rosemary, maybe because it reminds me of the pines in which I was raised and also because I try to always have a rosemary plant around. Rosemary seems to be one of the more versatile herbs one can use in a kitchen, as it lends itself immensely well to both sweet and savory dishes, and frankly I cannot think of a more well rounded flavor which suits both. Like many herbs we use today, rosemary, an evergreen a related to the mint family, is native to the Mediterranean. The name rosemary derived from the Latin ros marinus or dew of the sea, due to its ability to use humid sea air as its primary source of moisture. Aside from culinary usage, rosemary has long been thought of as a medicinal plant to improve circulation, memory, digestion and the immune system, as well as providing anti-inflammatory properties. Sweet potatoes and rosemary pair very well indeed, as the bold piney flavors taste delicious upon a rich sweet background. These sweet rosemary potato pancakes are made in the style of latkes, with sweet potatoes taking the place of white potatoes.

1 lb sweet potatoes, peeled and grated

1 yellow onion, trimmed and grated

1 tsp fresh rosemary, leaves removed from stem

2 eggs

1 tsp starch, potato or corn

¼ tsp pepper

½ tsp salt

1-2 tbsp olive oil

1. Combine the grated sweet potatoes and salt in a medium-mixing bowl, set potatoes aside for about 10-15 minutes. Drain liquid from potatoes by squeezing them and tightly wrapping them in a clean towel, removing as much excess water as possible. Return drained potatoes to original mixing bowl.

2. Next, combine the potatoes with the onions and rosemary. Add the eggs, starch and pepper and thoroughly combine with the vegetables creating the batter for the pancakes.

3. In a medium frying pan, heat 1 tbsp of oil over medium-low heat. Place a tablespoon of batter in the pan, flatten into a pancake and fry each side until golden brown on both sides, about 5 minutes. Repeat process with remaining batter, adding additional oil as necessary.

4. Serve pancakes warm or room temperature.

Serves 3-4


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