1 pound sweet potatoes (about 2 medium), peeled and coarsely grated
2 scallions, finely chopped
⅓ cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon powdered garlic
½ teaspoon ground cumin
2 tablespoons vegetable oil
1
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2.Stir together all ingredients until well mixed.
3
3.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of potato mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.
4
4.Reduce heat to medium and cook until golden, about 1½ minutes on each side.
5
5.Transfer pancakes with spatula to paper towels to drain.
6
6.Repeat with remaining mixture. Serve warm and enjoy!
Note: Substitute the sweet potatoes for regular potatoes, carrots, or zucchini.
Ingredients
1 pound sweet potatoes (about 2 medium), peeled and coarsely grated
2 scallions, finely chopped
⅓ cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon powdered garlic
½ teaspoon ground cumin
2 tablespoons vegetable oil