Sweet Potato Pancakes
- COOK TIME
- 20 Min
- READY IN
- 20 Min
What You'll Need:
- 1 1/2
pounds sweet potatoes, peeled and shredded
- 1 small onion, finely chopped
- 1 egg, beaten
cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
teaspoon black pepper
- Vegetable oil for frying
What To Do:
In a large bowl, combine all ingredients except oil; mix well. Form into 8 pancakes.
In a large deep skillet, heat about 1/4 inch of oil over medium-high heat. Place half the pancakes in the oil, without crowding skillet, and fry 2 to 3 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. Repeat with remaining pancakes, and serve hot.
For an extra-special treat, serve these drizzled with maple syrup.
Our test kitchen finds shredding in a food processor is the easiest way -- even shred the onion at the same time.
Wanna serve regular Potato Pancakes but don't have time to do all the work? Click here for our simple (and simply delicious!) version.
If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.
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