This post is sponsored by The Idaho Potato Commission. Opinions are my own, as always. Thank you for supporting the sponsors who support Panning The Globe.
This recipe for savory potato aebleskivers is new and different and not from Denmark. This recipe comes from the new cookbook "Smashed, Mashed, Boiled and Baked - And Fried Too!: A Celebration of Potatoes in 75 Irresistible Recipes," by James Beard award-winning chef Raghavan Iyer.
Fellow potato enthusiasts, you will love this book! It has so many creative and tempting spud-centric recipes: soups, salads, gratins, stews, and even delicious potato desserts! I was given two copies of the book, one for me and one to give away. At the end of this post I'll tell you how to enter the giveaway. First, I want to tell you more about savory potato aebleskivers and show you how to make them.
Here's how To Make Savory Potato Aebleskivers:
Recipe
Savory Potato Aebleskivers with Creamy Lemon Dipping Sauce
- Total Time: 1 hour 30 mins
- Yield: 24 aebleskivers 1x
Description
These make a great appetizer with the lemony dipping sauce ( included ) or any dipping sauce of your choice.
Reprinted with permission from Raghavan Iyer and Workman Publishing
Ingredients
- 1 cup red lentils (also known as Egyptian lentils; see Tater Tip)
- 2 fresh green Serrano chiles, stems discarded
- 4 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first)
- 8 ounces Yukon gold potatoes
- 1 small yellow onion, finely chopped
- ¼ cup finely chopped fresh thyme leaves and tender stems
- ¼ cup finely chopped fresh cilantro leaves and tender stems
- 1 teaspoon coarse sea or
- kosher salt
- Canola oil, for pan-frying
- For The Creamy Lemon Dipping Sauce:
- ⅓ cup mayonnaise
- ⅓ cup low-fat Greek yogurt
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon finely minced garlic or 1 garlic clove, pressed
- ¼ teaspoon salt
- 1 teaspoons snipped chives, optional
Instructions
- Pour the lentils into a medium-size bowl. Cover them with cold water. Agitate them with your fingertips to rinse off any surface dust. Drain off this water. Repeat once or twice more. Cover the lentils with warm water and allow them to soak for about 1 hour. Drain the lentils in a colander.
- Pour ½ cup of warm water into a blender jar followed by the lentils, chiles, and ginger. Puree to a smooth light-pink batter speckled with green and brown from the chiles and ginger, scraping the inside of the jar as needed. Scrape this into the bowl you soaked the lentils in.
- Scrub the potatoes under running water. Shred them through the large holes of a box grater, the fine teeth of a mandoline, or the shredding disk of a food processor. As soon as you finish shredding them, add them to the lentil batter along with the onion, thyme, cilantro, and salt. Vigorously beat the batter in a circular motion with a wooden spoon to incorporate some air (which makes the batter lighter), about 2 minutes.
- Line a large plate with several layers of paper towels, for draining the cooked aebleskivers of excess oil.
- Preheat an aebleskiver pan (see Tater Tips) over medium heat. Once the pan is hot, pour 1 teaspoon of oil into each of its indentations. Using 2 teaspoons (the tableware kind—one to scoop, the other to slide it out), spoon a heaping teaspoon of batter into each hole. As the batter cooks and turns reddish brown on the underside, 2 to 4 minutes, use a skewer to loosen it and flip it over. Brown the flipped side as well, 2 to 4 minutes. Tease out the spherical aebleskivers onto the paper towels to drain.Repeat with the remaining batter. Serve warm.
- Creamy Lemon Dipping Sauce: Combine all of the ingredients in a small bowl and serve. Can be stored, covered, in the fridge for up to 3 days.
- TATER TIPS Any kitchen store (online or retail) will be able to fill your aebleskiver pan order. Usually available in cast iron, this pan normally has seven indentations. Modern ones now come preseasoned, so working with them cannot be any easier. You can also make aebleskivers in a mini muffin pan. Oil each muffin cup,
- place the pan in a preheated 400°F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes. Brown the flipped side for 2 to 4 minutes, remove, and drain the aebleskivers. Enjoy.
- Aebleskivers are ideally consumed right away, as their crispness dissipates as they sit. But you can rewarm them in a 250°F oven on a wire rack over a cookie sheet for about 10 minutes.
- Prep Time: 1 hour 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Saute
- Cuisine: Danish
Elaine Tsai
These are delicious! The recipe comes together very quickly once you soak the lentils. Beyond yummy and thank you for the recipe.
Judy Dunnett
This sounds delicious. Do the potatoes cook enough in such a short time? I have used the pan only for sweet stuff. Tks.
Annie
I wonder if you could serve these at room temperature for a cocktail party?
Lisa
Annie, you can definitely make these in advance but I suggest warming them up before serving for maximum flavor. Maybe you can cook them and set them on a baking pan covered with foil. Just before your party heat them in a 300 degree F oven for 10 minutes or so covered with foil. Remove the foil for the last minute to crisp them a bit. Pop them into a serving bowl with the dip. If they look like they need extra crisping, turn the oven up to broil for the last minute. If you make them, I'd love to know what you think!
Andrea
This recipe looks delicious. I’ve never made savory Aebleskivers but will definitely try this! Now that most kitchens have air fryers, perhaps they can be reheated in a very hot air fryer for a short period of time to crisp up the outside.
Michelle StPierre
I'm literally drooling! These look delicious. I'm going to make them with my daughter this weekend. I'm going to use the mini muffin pan I have. Can't wait!! I love all potatoes and this cookbook would be a great addition to my cookbook collection and help me find new potato dishes to make. Thanks!!
jennifer goldyn
LOVE the vegetarian dishes and I can't wait to make these! Thank you, Lisa!!!! Any advice if someone in the family doesn't like cilantro? Substitute or just leave it out?
Thank you!
Lisa
The addition of fresh herbs to the batter is really nice but you can definitely pick another herb besides cilantro. I suggest trying parsley, tarragon or mint or a combination.
Liz Lindsey
This looks amazing - can't wait to try -
Brenda
These sound delicious!
2pots2cook
Oh yes ! Thank you very much. I have the pan but have usually done the sweet version pancakes only. What a pleasant surprise ! Have a nice day and many more great ideas !
Vitginia
My Mom is from Oklahoma so we had mostly fried Potatoes but these look and sounds so scrumptious I am anxious to try them
TAMARA EARNHART
i love fried potatoes and onions
Sarah Dillard
These sound so delicious! I would also love to try making them with sweet potatoes--
Lisa
I bet they'd be delicious with sweet potatoes!
Taylor Closet
I usually love to make creamy garlic mashed potatoes.
Carol
These sound so delicious, but I'm reluctant to invest in a special pan for them. Do you think it would work if I made them into patties and fried them in a regular frying pan?
Lisa
Carol, if you go to the recipe, you'll see that there's an option for making them in a mini muffin pan, so if you have one of those, you're all set!
Edye
I like baked potatoes.