Ingredients
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1 sweet potato, peeled
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1 potato
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1 yellow onion
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1 tablespoon (15 milliliters) flour
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1/2 teaspoon (2.5 milliliters) salt
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1/4 teaspoon (1 milliliters) pepper
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Vegetable oil, for frying
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Creamy horseradish dip (see recipe), for serving
Directions
- Grate sweet potato and potato into a bowl. Grate in onion. Add flour, salt, and pepper to bowl and mix to combine. Leave mixture to sit in a colander over a bowl for a few minutes to drain. Remove excess liquid by squeezing mixture with your hands, or by adding to a towel and squeezing.
- Heat vegetable oil in a non-stick skillet on medium-high heat. Add mixture a bit at a time until the bottom of the pan is covered. Turn heat down to medium and let cook. When the mixture is golden on the bottom, flip over or turn onto a plate and slide back into the skillet to cook on the other side.
- Remove from skillet. Cut into triangles. Serve with creamy horseradish dip (see recipe).
