1 1/2 pounds sweet potatoes, peeled and diced
1/4 cup chopped yellow onion
3 eggs, lightly beaten
3/4 cup milk
1/2 cup flour
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup sliced green onions
peanut oil (as needed for frying)


1. Place a small amount of sweet potatoes in a food processor, pulse until the sweet potato pieces are about the size of dried rice; repeat procedure with remaining sweet potatoes until they are similar in size. Add onions to the last batch of sweet potatoes to be processed.
2. Place sweet potatoes and onions in a large bowl. Add eggs, milk, flour, gingerroot, salt and white pepper; mix thoroughly.
3. In a large skillet over medium heat, add peanut oil to measure 1/8 inch high. Drop batter in spoonfuls, fry on one side until browned, turn and fry on the other side until cooked through, about 3 minutes per side. Serve immediately.

Make these pancakes silver dollar size and serve as a side dish. Make them smaller and serve as an hors d'oeuvre.

Savory Sweet Potato and Ginger Pancakes
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