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Jicama Pancakes with Apple Tamarind Sauce
By Chef Mary Sue Milliken and Chef Susan Feniger


1 1/2 cups Jicama peeled & shredded
1 Organic Limes Juice or 2 1/2 tablespoons Melissa’s Squeezeable Lime
1/2 small Organic Yellow Onion grated
1 large Egg beaten
2 teaspoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Habanero Chile seeded and minced
1 Organic Russet Potato peeled and grated
1/4 cup Vegetable Oil (as needed)

Apple Tamarind Sauce
2 ounces Tamarindo (Tamarind) pulp
1/4 cup Honey
4 Organic Apples for cooking (such as Rome Apples) peeled cored and diced


Toss the jicama in a colander with the lime juice and let sit 15 minutes. With your hands, squeeze the jicama to release its water. Spread on a double layer of paper towels and pat dry with additional towels.

Preheat the oven to 250° for keeping the pancakes warm during preparation.

In a large bowl combine the jicama with the onion, egg, flour, salt, and chile and mix well. Grate the jicama on the largest hole of the grater into the bowl and mix again.

Heat 1 tablespoon of the oil over medium-high heat in a large cast-iron skillet until very hot. Using two spoons, drop the batter by large spoonfuls into the hot oil. Flatten into 2½ inch pancakes. Cook until lightly browned. Drain on paper towels.

Apple Tamarind Sauce
Combine the tamarind and 1 cup of boiling water in a bowl. Mash to break up the tamarind and soak 2 hours or overnight. Strain the tamarind into a large saucepan, pressing with the back of a spoon. Discard the solids.

Stir in the honey and apples and place over medium-high heat. Bring to a boil, reduce to a simmer and cook, covered about 30 minutes, stirring occasionally until the mixture resembles a thick apple sauce. Makes 2 cups.

Serve these spicy, crunchy pancakes for brunch or lunch or as an appetizer or vegetable side dish for dinner.