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Herbed sweet potato pancakes
Ingredients
- 2 cups (400 grams) peeled and grated sweet potato, about 1 medium
- 4 green onions, thinly sliced
- 2 cloves garlic, finely minced
- 1/4 cup (20 grams) chopped cilantro
- 2 tablespoons (10 grams) chopped parsley
- 1/4 cup (25 grams) panko breadcrumbs
- 3 tablespoons (45 grams) cornstarch
- 1 tablespoon (15 grams) flour
- 1/2 teaspoon (3 grams) kosher salt
- 1/2 teaspoon (2 grams) ground ginger
- 1/4 teaspoon (1 gram) black pepper
- 2 eggs
- Canola oil
Directions
- Heat oven to 200°F (93°C). Line a rimmed baking sheet with a cooling rack; set aside.
- Combine sweet potato, onion, garlic, cilantro and parsley in a large bowl. Add panko, cornstarch, flour, salt, pepper and ginger. Stir to combine. Stir in eggs.
- Heat 1/2 centimeter of oil over medium heat in a large non-stick skillet. Working in batches of four, spoon 1/4 cup (60 milliliters) of the mixture into the hot oil and fry until golden brown on each side, four to six minutes, flipping halfway.
- Transfer to prepared sheet, sprinkle with salt and place in oven to keep warm while frying remaining batches.
