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Sweet Potato Pancakes


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Sweet Potato Pancakes

8 servings

* 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

1. Place the potatoes and onion in a fine strainer. Press down on the mixture with the back of a large spoon to extract excess moisture. (If still watery, wrap them in a clean dishtowel and squeeze firmly.)

2. In a large bowl, combine the potatoes and onion, egg, flour, baking powder, salt, and pepper; mix well. Form into 8 equal-sized pancakes. In a large deep skillet, heat about 1/4 inch of oil over medium-high heat.

3. Place half the pancakes in the oil, without crowding the skillet. Fry the pancakes for 2 to 3 minutes per side, or until golden. Continue with the remaining pancakes. (If you like them crisper, fry until they're flecked with brown.) Drain on a paper-towel-lined platter and serve hot.

SERVING TIP: For an extra-special treat, serve these with maple syrup drizzled on top.

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