Malanga Pancakes With Caviar And Vodka-Cumin Sauce
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Milk2 cloves
Garlic2
Eggs3 tbsps
White Onion (minced)1 cup
All-Purpose Flour1 cup
Parsley (chopped)1
Salt1 cup
Vegetable Oil1 cup
Sour Cream2 tbsps
Cumin Seed (toasted)1 tbsp
Mayonnaise2 tbsps
Vodka1 small
Red Onion (diced)1 bunch
ChivesDirections:
1
To prepare the pancakes, place the malanga and milk in a saucepan
2
Add enough water to cover the malanga completely and bring to a boil
3
Reduce the heat, add the garlic, and simmer until the malanga is tender, about 25 minutes
4
Drain off the water
5
Place the malanga and garlic in a mixing bowl and mash well with a potato masher or fork
6
Add the eggs, onion, flour, parsley, and salt and pepper, and stir to form a batter
7
Refrigerate for 20 minutes
8
Heat the oil in a large saute pan or skillet over medium-high heat
9
Drop about 2 tablespoons of the batter into the hot oil and flatten out with the back of a spoon
10
Cook until golden brown, 5 to 7 minutes per side
11
Keep warm and repeat for the remaining pancakes
12
(There should be enough batter for 12 to 16 pancakes
13
) Place all the ingredients in a blender and blend for 30 seconds
14
; To prepare garnish combine the eggs and parsley, and onion
15
To serve, spoon the sauce onto serving plates and add 2 pancakes per plate
16
Spoon the egg mixture on the pancakes, then top with caviar
17
Add a drop of sour cream and garnish with a lemon sliver and chives
18
Spoon more caviar on top of the pancakes and sprinkle the egg and parsley garnish around the plates