Just as the sweet potato french fry often outshines the original in flavor and nutrients, the sweet potato pancake is a delightful derivation from its pallid cousin. Parsnips lend structure to the soft-cooked sweet potato, but you can substitute other root vegetables, such as turnips, jicama or radish. The perfect size for dunking, these crispy fritters are great as an appetizer or as a main dish with a green salad.
|3 tablespoons yellow mustard||1 teaspoon salt|
|2 tablespoons mayonnaise||1/3 cup all-purpose flour|
|1 1/2 tablespoons honey||1 large shallot (about 2 ounces), grated (use a microplane grater)|
|cup bread and butter pickle chips, roughly chopped||4 large eggs, lightly beaten|
|1 large sweet potato (1 pound), scrubbed and shredded with a hand grater or a food processor attachment||cup panko|
|2 parsnips (1/2 pound), peeled||canola oil, for frying|
In a small bowl, whisk to combine mustard, mayonnaise, honey and chopped pickles. Refrigerate until ready to serve.
In a large bowl, toss to combine shredded vegetables with the salt and flour. Stir in the grated shallots and eggs. Just before frying, gently mix in the panko.
In a large skillet, heat 2 tablespoons oil over medium heat. Working in batches, lay generous pinches, about 2 tablespoons, of latke batter into the pan and cook, undisturbed, until golden and cohesive, 2 to 3 minutes. Flip and cook 2 minutes more, pressing gently with a spatula to flatten. Repeat with the remaining latke mixture, using more oil as needed. Drain on paper towel. Serve hot with creamy mustard dipping sauce.
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