Serves 8
40 min
Sweet Potato Pancakes
Recipe GLPR9a35c3bd1e9078
Crispy-edged sweet potato pancakes infused with scallions and bound with eggs. These savory-leaning fritters are pan-fried until golden and traditionally served with sour cream. A classic Jewish comfort dish that pairs the natural sweetness of potatoes with aromatic onion and a satisfying crispy texture.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound sweet potatoes, peeled
3 scallions, finely chopped
2 large eggs, lightly beaten
½ cup all-purpose flour
Coarse salt and ground pepper to taste
¾ cup vegetable oil for frying
Sour cream, for serving (optional)
Directions
Peel the sweet potatoes and finely shred them using a box grater or food processor. Transfer the shredded potatoes to a colander and press firmly with a clean kitchen towel to remove excess moisture, squeezing out as much liquid as possible.
In a large bowl, combine the pressed sweet potato shreds, finely chopped scallions, lightly beaten eggs, and all-purpose flour. Mix gently until all ingredients are evenly incorporated. Season the mixture generously with coarse salt and ground pepper.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and reaches approximately 350°F (a small piece of potato mixture should sizzle immediately upon contact).
Working in batches to avoid overcrowding, drop heaping spoonfuls or use your hands to form small patties of the potato mixture and carefully slide them into the hot oil. Flatten slightly with the back of a spatula.
Fry each pancake for 3–4 minutes per side, until the exterior is deep golden brown and crispy. Use a slotted spatula to turn carefully, draining excess oil back into the skillet.
Transfer the finished pancakes to a paper towel–lined plate to drain any remaining oil. Keep warm while you fry the remaining batches, adjusting the heat slightly if the oil becomes too hot or begins to smoke.
Serve the warm sweet potato pancakes immediately, optionally topped with a dollop of sour cream on the side for dipping or garnish.
