MALANGA PANCAKES WITH CAVIAR AND VODKA-CUMIN SAUCE

Malanga Pancakes with Caviar and Vodka-Cumin Sauce image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 21

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11/2 pounds malanga, peeled and cut into 1/2-inch dice
2 cups milk
2 cloves garlic
2 eggs
3 tablespoons minced white onion
1/2 cup all-purpose flour
1/4 cup minced parsley
Salt and pepper, to taste
1/4 cup vegetable oil
1/2 cup sour cream
2 tablespoons toasted cumin seeds
1 tablespoon mayonnaise
Salt and pepper, to taste
2 tablespoons vodka
2 hard-boiled eggs, finely chopped
1/4 cup chopped parsley
1 small red onion, diced
3- ounce jar osetra caviar
1/2 cup sour cream
6 to 8 slivers lemon zest
1 bunch chives

Steps:

To prepare the pancakes, place the malanga and milk in a saucepan. Add enough water to cover the malanga completely and bring to a boil. Reduce the heat, add the garlic, and simmer until the malanga is tender, about 25 minutes. Drain off the water. Place the malanga and garlic in a mixing bowl and mash well with a potato masher or fork. Add the eggs, onion, flour, parsley, and salt and pepper, and stir to form a batter. Refrigerate for 20 minutes.
Heat the oil in a large saute pan or skillet over medium-high heat. Drop about 2 tablespoons of the batter into the hot oil and flatten out with the back of a spoon. Cook until golden brown, 5 to 7 minutes per side. Keep warm and repeat for the remaining pancakes. (There should be enough batter for 12 to 16 pancakes.)
Place all the ingredients in a blender and blend for 30 seconds.;
To prepare garnish combine the eggs and parsley, and onion. To serve, spoon the sauce onto serving plates and add 2 pancakes per plate. Spoon the egg mixture on the pancakes, then top with caviar. Add a drop of sour cream and garnish with a lemon sliver and chives. Spoon more caviar on top of the pancakes and sprinkle the egg and parsley garnish around the plates.