Total time: 30 minutes
1 1/2 pounds orange-fleshed sweet potatoes
1 medium onion
2 large eggs
3/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
5 tablespoons flour
1/2 cup oil, about
Peel sweet potatoes. Grate sweet potatoes and onion, using grating disc of food processor or large holes of grater. Transfer to large bowl. Beat eggs with salt and pepper and add to potato mixture. Add flour and mix well.
Heat 1/4 cup oil in heavy 10- to 12-inch skillet, preferably non-stick. Fill 1/4-cup measure with sweet potato mixture, pressing to compact. Turn out in mound into skillet. Quickly form 3 more mounds. Flatten each with back of spoon so each cake is about 2 1/2 to 3 inches in diameter, pressing to compact.
Fry over medium heat 3 minutes. Turn carefully with 2 slotted spatulas and fry second side about 2 1/2 minutes or until golden brown and crisp. Drain on paper towels. Stir potato mixture before frying each new batch and add little more oil to pan. Serve hot. Makes 4 servings.
Each serving contains about: 269 calories; 497 mg sodium; 106 mg cholesterol; 4 grams fat; 51 grams carbohydrates; 7 grams protein; 1.65 grams fiber.Copyright © 2015, Los Angeles Times