Potato-Yam Pancakes

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Quarter onion.
  • Dice potatoes.
  • In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
  • Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
  • Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
  • Pour batter into a medium bowl.
  • Cover bowl with plastic wrap and let the batter sit for 15 minutes.
  • In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
  • Pour 1 tablespoon batter into the skillet to test the oil.
  • If it is hot enough, the pancake will begin to sizzle and brown.
  • Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
  • Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
  • Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
  • Turn them and brown the other side, about 2 more minutes.
  • Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
  • To serve now, place the pancakes on a platter and serve immediately.
  • If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.
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