Yield: 16 servings
|\N \N||BH&G Holiday Appetizers 94|
|\N \N||Carolyn Shaw 6-95|
|3 mediums||Sweet potatoes, (1lb)|
|2 \N||Slightly beaten eggs|
|½ cup||Sliced green onions|
|\N \N||Cooking oil|
|\N \N||Creme Fraiche or sour cream|
|\N \N||Edible flowers and leaves|
|½ cup||Whipping cream|
|½ cup||Sour cream|
Peel and coarsley shred potatoes. Place in colander and rinse.
Swueeze by hand to drain liquid. Combine eggs, flour, salt and pepper in a large mixing bowl until smooth. Add potato and green onion; stir till vegetables are coated with egg mixture.
Heat ½ cup oil in a 12" skillet over medium-high heat. Drop large spoonfuls (scant ¼ cup) of the potato mixture in the hot oil.
Flatten with the back of a spoon to a thin cake about 4" in diameter.
Cook cakes, three or four at a time, 2-3 minutes on each side or till golden brown. Adjust heat and oil as necessary between batches. Drain on paper towels. Serve warm with Creme Fraiche or sour cream and garnish with edible flowers and leaves. Makes 16.
Creme fraiche: Heat whipping cream in a small saucepan over low heat till warm (90-100). Pour into a small bowl. Stir in sour cream. Cover with plastic wrap and let stand at room temperature 2-5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator till serving time or up to 1 week. Stir before serving.
Makes 1 cup. Submitted By CAROLYN SHAW On 08-13-95