Mary Berg has you covered with this easy-breezy recipe and CTV Shopping Trends has your back with the tools you need to take on your next culinary adventure.
| Difficulty | Portions | Prep time | Cook time |
|---|---|---|---|
| Novice | 4-6 | 10 minutes | 3 minutes |
Ingredients
- 2 medium sweet potatoes, grated
- 1 small red onion, very thinly sliced
- 2 garlic cloves, minced
- ¼ cup panko
- 3 tablespoons cornstarch
- 1 tablespoon flour
- Salt & pepper
- 2 eggs
- Canola oil, for frying
- ----For serving----
- Sour cream
- Applesauce
- Smoked salmon
- Capers
- Finely diced red onion
- Finely chopped dill and/or chives
Directions
- Heat your oven to 200ºF and set out a sheet pan lined with a rack.
- In a large bowl, combine the sweet potato, onion, garlic, panko, cornstarch, and flour. Season with about ½ teaspoon of salt and a pinch of pepper and add in the eggs. Mix well to combine.
- Heat about ½ cm of canola oil in a high sided skillet over medium heat. Working in batches for four or five, scoop ¼ cup mounds of the sweet potato mixture into the skillet, press lightly to flatten, and fry for 2 to 3 minutes per side or until golden brown.
- Transfer the cooked pancakes to the rack lined sheet pan, season immediately with a little more salt, and keep warm in the oven while you continue to fry the pancakes.
- Serve the pancakes alongside serving dishes of sour cream and applesauce, some smoked salmon, capers, and red onion, as well as chopped herbs.