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Sweet Potato Pancakes
What You’ll Need
1 1/2 pounds sweet potatoes, peeled and shredded
1 small onion, finely chopped
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
What to Do
In a large bowl, combine all ingredients except oil; mix well. Form into 12 pancakes.
In a deep skillet, heat about 1/4 inch of oil over medium-high heat. Fry pancakes in batches 3 to 4 minutes per side, or until golden. (If you like them crisper, fry until they’re flecked with brown.) Drain on a paper towel-lined platter and cover with foil. Repeat with remaining pancakes, and serve hot.
Notes
Wanna make these ahead of time? Just heat in a 350 degree F oven for 15 to 20 minutes or until heated through.
Our test kitchen finds shredding in a food processor is the easiest way — you can even shred the onion at the same time.
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