Sweet Potato Fried Pancake


“Served at any meal, depending on what you serve them with (and, of course, what time of day or night it is). The sweet potatoes and onion can be grated by hand or in a food processor with the grating attachment. Peeling the potatoes are optional, but if you choose not to peel, scrub. The batter stores well for several days if kept in a tightly covered container in the refrigerator”.

Really like a sweet potato latke or a fritter. Can be served with maple syrup, sour cream or yogurt, applesauce, ketchup or anything you please.

30 min to prepare
4 C packed coarsely ground sweet potatoes or yams (2 medium)…maybe try panfrying or microwaving a little to get it softer
½ C grated onion
3-4 T lemon juice
1 tsp salt
black pepper
4 beaten eggs
1/3 C flour
optional: ¼ C minced parsley
If you desire a savory sweet, you can also add 1 tsp brown sugar and ½ tsp nutmeg or ½ tsp cinnamon.
Combine all ingredients and mix well.

Heat a small amount of oil in a skillet until it is very hot. It should sizzle a fleck of batter upon contact.

Use a non slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.

Serve hot with toppings.

4-6 Servings, from Moosewood Cookbook

No comments: