Crispy Tongue with Sweet Potato Pancakes
10
Feb
Feb
Win rave reviews with this delicious appetizer!
1 onion sliced into thin wedges
Oil for sautéing
3 sweet potatoes
2 eggs
2 tbsp oil
Salt & pepper
6 thick slices pickled tongue, homemade or store-bought
1
Heat oil in a medium skillet. Add thin onion wedges. Sauté until caramelized. Set aside.
Prepare the sweet potato pancakes:
2
Preheat oven to 350 degrees F. Peel the sweet potatoes and shred them, using the large holes of a grater or food processor. Add eggs, oil, salt & pepper. Mix well to combine.
3
Lightly grease a Muffin Top pan using a Pastry Brush or EVO spray bottle. Divide potato mixture between the 12 cavities of the pan, tucking in all shreds so it’s neat. Bake for 20 Minutes until set and golden.
Prepare the tongue:
4
Cut tongue slices into long strips. Place tongue pieces on a parchment lined sheet pan and bake for 15 Minutes- 18 Minutes minutes until crispy.
5
To serve, top the sweet potato rounds with sautéed onions and crispy tongue.
Ingredients
1 onion sliced into thin wedges
Oil for sautéing
3 sweet potatoes
2 eggs
2 tbsp oil
Salt & pepper
6 thick slices pickled tongue, homemade or store-bought