Grated sweet potato and scallion latkes crisp in hot canola oil, paired with a marmalade of slowly sweated fennel and bosc pears sharpened by apple cider vinegar and ground coriander, then finished with fresh chives.
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In 10-inch sauté pan, heat oil over medium flame. Add fennel and salt. Sweat until fennel is translucent. Add pears and sweat for an additional 3-5 minutes or until fennel and pears are barely tender.
Add garlic and coriander; continue to sweat for another minute. Add vinegar and water. for about 5 minutes or until liquid has been absorbed. Season to taste. When cool, add chives and mix to combine. Set aside.
In medium bowl, combine grated sweet potatoes, scallions, flour, arrowroot, salt, pepper, and garlic powder. Mix to combine. Form latkes using tablespoon measure. Heat canola oil in 12-inch straight-sided sauté pan over medium-high heat.
latkes in batches until golden, about 2 minutes on each side. Drain on paper-lined half sheet pan to absorb any excess oil. Season with additional salt to taste. Serve topped with marmalade, cashew cream and fennel fronds.
Combine all ingredients in food processor until smooth and creamy. Season to taste.
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