Chef Martin Yan
Created by Asian Celebrity Chef Martin Yan, this pancake is similar to latkes, but uses the Asian taro root in place of potato.
1 pound taro, peeled
1 medium Organic Yellow Onion
3 Organic Green Onions, chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon Melissa's Spice Grinder (Black Peppercorn)
1-2 tablespoons all-purpose flour
½ cup sour cream
Finely shred taro and grate onion into a large bowl. Drain off any excess liquid.
Mix in green onions, egg, salt and pepper. Add enough flour to make mixture thick.
Heat about ¼-inch of oil in a heavy skillet over medium-high heat until hot.
Drop two or three taro mounds (about 2 to 3 tablespoons each) into oil; flatten to make 1/8-inch to ¼-inch-thick pancakes.
Cook, turning once, until golden brown. Lift out with a slotted spoon; drain on a paper towel-lined plate. Keep warm while making remaining pancakes.
Serve with sour cream on the side.
Copyright Yan Can Cook, Inc. 2014