Yield: 6 servings
|1 pounds||Sweet Potatoes; Peeled and Coarsely Shredded|
|3 tablespoons||All-purpose Flour|
|1 small||Onion; Coarsely Shredded|
|¼ cup||Vegetable Oil|
Spread prepared potatoes and onion on a clean dish towel and roll up. Twist the towel to extract excess moisture from vegetables. In a large mixing bowl, whisk eggs, flour, salt and pepper until smooth.
In large non-stick skillet, heat oil over medium-high heat. Test temperature with a bread crumb or toothpick. When either items sizzles quickly the oil is ready for frying the batter. Add vegetable mixture to the batter and mix thoroughly. Spoon battered vegetables into the skillet, allowing one heaping tablespoon for each sweet potato fritter.
Flatten each fritter slightly with the back of a spoon. Fry up to six sweet potato fritters at a time, cooking for up to 4-minutes on each side. Drain fritters on paper towels to remove excess oil. Keep prepared fritters warm while completing the frying process until all batter has been utilized.
Serve warm with salt and pepper to taste.
Liz C. Posted by Elizabeth Christian to the Fidonet Recipes echo 2-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 26, 98, converted by MM_Buster v2.0l.