3 eggs
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 onion, coarsely shredded
1/4 cup vegetable oil or canola oil
|
|
|
|
|
| SWEET POTATO FRITTERS | ||||
| 1 lb. sweet potatoes, peeled and coarsely shredded 3 eggs 3 tbsp. flour 1/2 tsp. salt 1/4 tsp. pepper 1 onion, coarsely shredded 1/4 cup vegetable oil or canola oil |
||||
| Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. In bowl, whisk eggs, flour, salt and pepper until smooth to make a batter. In large nonstick skillet, heat oil. Add vegetables to batter and mix. Spoon mixture into skillet, allowing one tablespoons for each fritter. With back of spoon, flatten slightly. Fry the fritters for 4 minutes, turn and cook 2-4 minutes more. Drain on paper towels and keep warm while frying the remaining fritters, adding more oil if necessary. | ||||