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Sweet Potato Pancakes

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Description Edit

Vegetable of the Month: Sweet Potato by the US Center for Disease Control & Prevention, public domain government resource—original source of recipe

  • Serves: 8

Ingredients Edit

Directions Edit

  1. In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
  2. In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil.
  3. Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.
  4. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.

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