Chef Mary Sue Milliken and Chef Susan Feniger

Jicama Pancakes with Apple Tamarind Sauce

Name: Jicama Pancakes with Apple Tamarind Sauce
Prep time: 2 h 27 min
Cook time: 50 min
Total time: 3 h 17 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cups jicama, peeled &amp; shredded; 1 organic lime, juiced, or 2 1/2 tablespoons Melissa’s Squeezable 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); 2 ounces tamarindo (tamarind) pulp; 1/4 cup honey; 4 organic apples for cooking (such as Rome Apples) peeled, cored and diced

Rated 5.0 stars by 1 users

Servings

4 - 6 servings

Prep Time

2 hours 45 minutes

Cook Time

50 minutes

Author:

Chef Mary Sue Milliken and Chef Susan Feniger

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

Ingredients

1 1/2 cups jicama, peeled & shredded
1 organic lime, juiced, or 2 1/2 tablespoons Melissa’s Squeezable 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

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Directions

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.

Jicama Pancakes with Apple Tamarind Sauce