SWEET POTATO PANCAKES
The Six O'Clock Scramble by Aviva Goldfarb
These potato pancakes have a terrific blend of flavors and a nice crunchy texture. I found that with just a little oil and a nonstick skillet they came out nicely browned. If you make the batter ahead of time, refrigerate it until you're ready to cook, and drain the excess liquid from the bowl before frying. Serve the pancakes with sour cream and/or applesauce for dipping, plus a salad topped with shredded carrots, sunflower seeds, and Gorgonzola cheese. You can also eat them like a burger on an English muffin or roll.
Prep (20 minutes) +
Cook (20 minutes)
16 pancakes(8 servings)
• 1 large sweet potato
• 1 large white potato
• 1 medium onion
• 2 eggs, beaten
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 6 tablespoons vegetable oil
Using a hand grater (a great arm workout!), or a food processor with a grating blade, coarsely grate the sweet potato and white potato and finely dice or grate the onion. Drain the vegetables then wrap them in a clean dish towel for a minute or two to get the remaining water out.
Transfer the grated vegetables to a large bowl. Stir in the beaten eggs. Thoroughly mix in the flour, salt, and cayenne (optional).
Preheat the oven to 250 degrees and line a baking sheet with foil.
In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. When the oil is hot, scoop in spoonfuls of the potato mixture and flatten them with the spoon or a spatula.
Cook the pancakes for several minutes per side until they are well browned. After each batch, add a tablespoon or two of oil to the pan to keep the pancakes browning nicely If they start to get too browned on the outside before the middle is cooked, reduce the heat.
Transfer the cooked pancakes to the baking sheet to keep them warm in the oven while the rest of the pancakes cook.
Nutritional Information per serving:
Total Fat 8g, 13%
Saturated Fat 1g, 5%
Cholesterol 55mg, 18%
Sodium 310mg, 13%
Total Carbohydrate 16g, 5%
Dietary Fiber 2g, 6%