Sweet potato pancakes
Ingredients
- 1 sweet potato weighing about 300 g
- 1/2 small onion
- 1 clove garlic
- 2 eggs
- 3 full tablespoons wheat flour
- salt and pepper
- olive oil or vegetable oil for frying, or clarified butter
- optional spices: 1/2 teaspoon paprika and 1/3 teaspoon nutmeg, 1/3 teaspoon turmeric
Preparation
- Wash the sweet potato, peel it, grate it on a coarse grater and place in a bowl. Do the same with the peeled onion and add it to the potatoes.
- Add the remaining ingredients: garlic pressed through a garlic press, eggs, flour, salt, pepper, and—if using—powdered paprika and nutmeg. Mix everything thoroughly.
- Heat the skillet, add fat and place about 1 full tablespoon of batter per pancake, spreading to form a thinner pancake and compacting the mixture. Fry for about 3 minutes on medium heat (or until the pancakes lift easily off the spatula onto the other side). Repeat frying on the other side.
- Transfer to a plate or paper towels. Serve with your favorite toppings (mentioned below).
Tips
Serving suggestion
tomato / sour cream / arugula or fresh parsley / onion
or sliced cherry tomatoes / feta cheese / rocket / onion
hummus / avocado / tomato / onion
Tips
Sweet potato pancakes can also be baked in an oven at 200°C for about 15 minutes. For this method, grease a baking sheet with a thicker layer of olive oil or vegetable oil and place portions of the prepared sweet potato mixture on it. There is no need to flip to the other side.