Yummy! Crispy Sweet Potato Pancakes
Ingredients:
1 cup grated garnet yam (about 1 small)
1 cup grated waxy potato like redskin or white (about 2 small, no need to peel)
1/4 cup grated onion
1 1/4 teaspoon kosher salt
2 eggs, lightly beaten
3 tablespoons flour
canola oil (or similar) for frying
freshly snipped chives, for garnish
Directions:
1. After grating the potato, gently squeeze most (not all) of the excess moisture from the potatoes. In a medium mixing bowl combine with grated onion, salt, eggs, and flour and stir to combine.
2. Heat a large skillet over medium-high heat, and coat the bottom with a thin layer of oil. When oil is hot and shimmery, drop potato mixture in 4″ cakes into skillet. Cook 3 to 4 minutes per side, or until golden brown and crisp. Hold in a warm oven until all pancakes are cooked. Garnish with chives and serve immediately.
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