Savory Cauliflower and Sweet Potato Pancakes
By Chef Nancy Cordi
Doffo Wine Club Member Chef Nancy Cordi brings us a new mouthwatering recipe that we feel pairs beautifully with both the Malbec and Reserve Cabernet Sauvignon in this shipment! We hope you enjoy!
Ingredients:
Small head of white cauliflower
1 cup of diced sweet potato
4 eggs
1/2 cup diced green onion
1/2 cup all purpose flour
1/2 tsp cumin
1/4 tsp allspice
1 tbsp garlic powder
2 tbsp + 1 tsp kosher or sea salt
1/2 cup olive oil
Sauce Ingredients:
3 tbsp stone ground mustard
1/4 cup honey
2 tbsp red wine vinegar
Pinch of red chili pepper flakes
Pinch of cracked black pepper
Pinch of kosher or sea salt
Instructions:
In a medium to large pot, place cauliflower upside down and cover with water and 2 tbsp salt. Bring water to boil and reduce to medium heat, waiting for the cauliflower to become fork tender. At the same time, add 1 cup of diced sweet potato to a separate pot and cover with water. Bring the water to a boil and remove once sweet potatoes have become fork tender.
Once the cauliflower and sweet potatoes have reached fork tenderness, drain and rinse separately with cold water to prevent further cooking. Roughly chop cauliflower into small chunks and add to a large mixing bowl with the sweet potatoes. Add the diced green onions. Whisk eggs and add to the bowl of sweet potatoes, cauliflower and green onions. With a large spoon, stir the mixture slowly, making sure the egg is evenly incorporated. Now add the dry ingredients. Stir until dry ingredients are mixed together and a batter-like texture has been reached. Texture should be slightly thick, not watery.
In a medium sized frying pan, add a quarter cup of olive oil. To determine when it is time to add the mixture to the frying pan, take a small teaspoon of batter and put into the oil. If the batter starts to sizzle, your oil is ready for frying! With a small or medium ladle, depending on how large you want your pancakes, scoop the mixture and pour slowly and carefully into the frying pan, making sure that the pancakes do not touch one another. Keep frying pan on medium heat to avoid burning the pancakes. Allow one side of the pancake to turn golden brown and flip over slowly to avoid breaking. Once the center of the pancake is no longer soft and both sides have reached a nice golden brown, place on a large plate with paper towels to absorb excess oil. Repeat until the batter is gone.
For the sauce, add all ingredients to a small bowl and whisk together until incorporated. For presentation, serve in a rectangular or round serving platter and place sauce in a small bowl in the center with a spoon for drizzling.
