2 eggs, beaten
3 Tablespoons almond flour
1 Tablespoon pimenton dulce (spanish sweet smoked paprika)
1 teaspoon cumin, ground
1/4 cup scallions, thinly sliced
1/4 cup dill, minced
1/4 cup parsley, minced
kosher salt (to taste)
2 Tablespoons grapeseed oil (or any neutral oil)
Quickfires Shishito Peppers Horseradish Dipping Sauce:
3/4 cup sour cream
1/2 cup Frieda's horseradish, grated
1 Tablesppon dijon mustard
2 teaspoons white wine vinegar
1 teaspoon black pepper, coarse
fresh dill (as garnish)
Using the grater attachment on a food processor (or a handheld box grater), grate the Organic Stokes Purple sweet potatoes (skins and all). Squeeze the potatoes in a towel to wring out as much moisture as possible. In a large bowl, whisk together the eggs, flour, and pimenton. Add the grated sweet potatoes, scallions, dill, and parsley, and season with 11/2 teaspoons of kosher salt. Use your hands to combine the mixture, squeezing as you go to make sure everything is well incorporated.
Using the Scoop 2 tablespoons of the sweet potato mixture at a time, forming each into a small, tight patty. In a large saute pan over medium-high heat, heat enough grapeseed oil hear to shallow fry the latkes. Test the heat by dropping a piece of sweet potato into the oil - if it sizzles immediately, it's ready to go. Fry each latke for 2 minutes per side, then transfer to paper towels to cool.
For the Quickfires shishito pepper horseradish dipping sauce: remove the tops of the shishito peppers and saute in oil for 6-8 minutes on medium heat until charred and slightly softened for blending. Once completed, combine shishitos and all other sauce ingredients and blend for one minute in a good processor. Chill for two hours, or overnight to help mend the flavors.
Scoop with a spoon and place a dollop of the sauce on top of each pancake, or serve on the size as a dipping sauce. Top with dill as a garnish.