Potatoes in almost any shape or form are an edible treat because they’re so versatile and loved. Whether boiled, steamed, baked or fried, we can always turn to potatoes for comfort, particularly when the weather drops to a cooler chill. Plus, they are easy on the pocketbook, which make them as close to perfect as you can get.
This is the season of the sweet potato, a celebration of the humble root in its sweeter form, and we’re ready to cook them up with a vengeance. To start, a favorite snack or side dish we love to indulge in is Sweet Potato Pancakes (or fritters). The delicate sweetness of the potatoes crisped up to a golden fry is not only easy to make, but a great treat when you’re craving comfort foods.
Eaten alone, these sweet potato fritters are perfectly satisfying. But if you want to take them to the next level, adding a simple dip on the side will make them more fun with that extra layer of flavor. Try ketchup, honey, ranch dressing or even a touch of tangy mustard. Or you can get creative in the kitchen and whip up a custom dip to for these fritters; almost anything will work. They are, of course, potatoes, and they truly are one of the world’s perfect foods.
Sweet Potato Pancake Recipe
• 2 pounds sweet potatoes, peeled and grated
• 1 large onion, coarsely diced
• 3 cloves garlic, crushed or finely minced
• 1/3 cup flour
• 2 teaspoons sea salt
• 1 teaspoon fresh cracked black pepper
• 2 large eggs, beaten
• Oil for frying, preferably peanut oil, grape seed oil or other high-flash point oil
1. Using paper towels, extract as much moisture as possible from the grated sweet potatoes.
2. In a large bowl, combine sweet potatoes, onion, garlic, flour, salt, pepper and eggs. Stir until thoroughly combined.
3. In a large sauté pan, pour enough oil to fill pan 1/4″ deep. Heat over medium-high heat to 375 degrees F
4. When oil is hot, in 1/4 cup portions, spoon sweet potato mix into oil, flattening with the back of a spatula to form a pancake. Repeat to fill pan comfortably in a single layer. Cook until golden on one side (approximately 2 minutes), then flip and cook other side until golden.
5. Remove from pan and drain on paper towels. Repeat cooking steps 4 and 5 until pancake mix is used up. If necessary, keep sweet potato pancakes covered in a 300 degree F oven until serving time.
Todd Porter and Diane Cu are professional food and travel photographers who publish the popular food blog White on Rice. Their lives have always been about love, family, friends, sharing, exploring and food.