Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 1 large sweet potato
- 1 egg, beaten
- 2 tbsp flour
- ½ onion
- ¼ tsp ground black pepper
- ¼ tsp salt
- ½ cup vegetable oil, divided
- Peel the sweet potato and shred it in a food processor (or grate by hand).
- Use a paper towel to squeeze out any remaining liquid.
- Transfer to a large mixing bowl.
- Shred the onion and add to the potatoes.
- Add the egg, salt and pepper and stir well.
- Add the flour and toss until evenly coated.
- Heat 2 tbsp oil in a skillet over medium high heat.
- Once the oil is hot, form a potato pancake patty with your hands by gathering a 2 inch ball and flattening it in your palms or with the back of a spoon on a plate, no more than ½ inch thick. Carefully place onto the hot oil.
- Fry two at a time for 1-2 minutes on each side, making sure not to burn.
- Repeat for the remaining batter, adding more oil as needed.
Makes about 6 sweet potato pancakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/sweet-potato-pancakes/
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