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SAVORY SWEET POTATO AND GINGER PANCAKES


1 1/2 lb sweet potatoes (peeled and diced)
1/4 cup yellow onion (chopped)

1/4 cup green onions (sliced)
1 tablespoon fresh ginger (minced)
3 eggs
3/4 cup milk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper

peanut oil (as needed for frying)

 
Place a small amount of the sweet potatoes in a food processor and pulse until the potato pieces are about the size of dried rice; repeat procedure with remaining potatoes until they are similar in size.

Add the yellow onions to the last batch of potatoes to be processed.

Combine remaining ingredients and add to processed potatoes in a large bowl; mix thoroughly and spoon potato batter into a skillet and fry with 1/8 inch of oil over medium heat; brown both sides and serve hot.

 
Courtesy of the Florida Department of Agriculture and Consumer Services
 

Chef with red wine glass

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