potato pancake recipe

Sweet Potato Pancakes

Sweet Potato Pancake

Sweet Potato Pancake

For dinner with a friend the other night I was looking for something fun to do with sweet potatoes. I have quite a few of them and didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. Amy had duck fat so that is what we used to fry them in. They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller ones and serving as an appetizer. Here is the recipe.

 

 

Sweet Potato Pancakes

2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful

Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.*  Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5

* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.

Sweet potato pancakes cooking

Sweet potato pancakes cooking

Zucchini Potato Pancakes

Zucchini Potato Pancakes

Zucchini Potato Pancakes

I really like putting potatoes and zucchini together in this dish. They work so well together to produce a  pancake that is crispy on the outside and tender inside. I’ve made this dish with just potatoes and with just zucchini- and I like them. For some reason the pairing up really works well, though. We made this dish is class last night and everyone liked it a lot. Rather than make a bunch of smaller pancakes we did them as a sort of large pancake. Worked out really nicely.

 

Zucchini Potato Pancakes

4 medium potatoes, I used red skinned
2 medium zucchini
2 eggs, lightly beaten
2 T. flour
¼ t. baking powder
1 t. salt or to taste
Pepper to taste
2 T. grated onion, I used dried chopped onion
½ c. oil

Peel *and grate potatoes. Place them in cold water and set aside. Trim zucchini and grate coarsely. Place in large bowl. Drain potatoes and squeeze dry. Place between towels to get out excess moisture and place in bowl with the zucchini. Add the rest of the ingredients, except the oil and stir to combine. Heat oil in a skillet. Drop rounded tablespoonfuls of the potato batter into the skillet. Cook several minutes per side or until golden and crispy. Drain on paper towels and serve. Serves 6-8.

* Peeling is really optional. I chose not to and I think they worked out fine. Personal choice.