Sweet Potato Pancakes with Caviar and Crème Fraîche

By MarielC

Ingredients

• 4 cups coarsely grated sweet potatoes
• 1/2 cup grated onion
• 3 to 4 tablespoons fresh squeezed lemon juice
• Freshly ground pepper, to taste
• 4 eggs, beaten
• 1/3 cup flour
• Neutral oil, such as canola or grapeseed, for frying
• crème fraîche, sour cream, yogurt, or apple sauce for serving
• Caviar for serving (optional)
• Fresh chives, minced, for sprinkling

Details

Servings 25
Adapted from food52.com

Preparation

Step 1

Makes 25 to 30 hors d'ouevre-size fritters

Combine sweet potatoes, onion, lemon, salt, pepper, eggs, and flour.

Heat a medium-sized skillet over medium heat. (See note above re: making a test fritter before frying up the entire batch.) Add enough oil to coat the bottom surface. Using a tablespoon, scoop out mounded spoonfuls of the batter and drop into the pan. The batter should sizzle upon contact. Cook until golden and crisp, flip -- I use a fork -- and cook until the second size is golden and crisp. For me, it often takes one round to get the timing and temperature right. Transfer fritters to a baking sheet or cooling rack and repeat with remaining batter. Add more oil as needed.

Let cool briefly before adding crème fraîche (it will melt!) and caviar. Arrange on platter sprinkle and sprinkle with chives