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

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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