Sweet Potato Pancakes

Sweet Potato Pancakes
From The New Moosewood Cookbook by Mollie Katzen

These can be for breakfast, brunch, lunch, or supper, depending on what you serve them with (and of course, what time of day or night it is). The sweet potatoes and onion can be grated by hand or in a food processor fitted with the grating attachment. Peeling the sweet potato is optional. If you choose not to peel, scrub. NOTE: the batter stores well for several days if kept in a tightly covered container in the refrigerator.

4 cups (packed) coarsely grated sweet potatoes or yams (approx. 1 large or 2 medium sized)
½ c grated onion
3-4 Tbs. lemon juice
1 tsp salt
Black pepper, to taste
4 beaten eggs
1/3 c flour
Optional: ¼ c minced parsley
Oil for frying
TOPPINGS: sour cream or yogurt, applesauce

1. Combine all ingredients and mix well.
2. Heat a small amount of oil in a skillet until it is very hot (It should sizzle a fleck of batter upon contact).
3. Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.
4. Serve hot, with toppings.


COOK’S NOTES: These are super tasty. I served them with both the sour cream and Pear Sauce, because I didn’t have applesauce, and both were very good. Be careful about how hot the pan is. You don’t need it to be higher than med-high heat or they will quickly scorch. You can use less oil to fry them as well, but they can burn faster that way. I didn’t use the parsley, but I’m sure it would have been good. I used 4 T lemon juice and it added a nice tang—we didn’t find them too lemony. Enjoy!