Sweet and White Potato Pancakes
Tasty, crispy fried shredded sweet and white potato pancakes.
2 large white potatoes, peeled and grated
1 large sweet potato, peeled and grated
1 small onion, minced
3 tablespoons finely chopped parsley
3 large eggs, beaten
Salt and black pepper to taste
1/4 cup plain bread crumbs
1/4 cup unbleached flour
1/4 to 1/2 cup vegetable oil for frying
- Place the grated white and sweet potatoes in a colander. Press out as much liquid as you can with your hands. Turn into a bowl. Stir in the onion, parsley, eggs, salt, pepper, bread crumbs and flour, combining well.
- Heat the oil in a nonstick skillet over medium heat. Test by dropping in a pinch of batter. When it quickly rises to the top, you can begin frying.
- Drop heaping tablespoons of the batter into the hot oil. Do not crowd the pan or the pancakes will be oily. Cook each side until golden brown, about 2 minutes. Turn each pancake carefully. Transfer the cooked pancakes to a double thickness of paper towels to drain while you fry the remaining batter.
Makes 6 servings.
Recipe courtesy of North Carolina Sweetpotato Commission.