Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

BHG Holiday Appetizers 94
Carolyn Shaw 6-95
3 md Sweet potatoes, (1lb)
2 Slightly beaten eggs
2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/2 c Sliced green onions
Cooking oil
Creme Fraiche or sour cream
Edible flowers and leaves

-----------------------CREME FRAICHE----------------------------
1/2 c Whipping cream
1/2 c 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 1/2 cup oil in a 12" skillet over medium-high heat. Drop large
spoonfuls (scant 1/4 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

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