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Ingredients
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2 medium-sized sweet potatoes, peeled and grated
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1 small onion, finely chopped
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1/4 cup gluten-free rice flour
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1/4 cup gluten-free cornstarch
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2 tablespoons tamari or soy sauce (gluten-free if needed)
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1 teaspoon toasted sesame oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 -3 tablespoons vegetable oil for frying
Directions
Heat a non-stick skillet or frying pan over medium-high heat. Add a small amount of vegetable oil to coat the bottom of the pan.
Take a heaping tablespoon of the sweet potato mixture and drop it onto the hot skillet. Use the back of the spoon to flatten it into a pancake shape, about 3-4 inches in diameter.
Repeat the process to make more pancakes, making sure not to overcrowd the pan. You may need to work in batches.
Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil to the pan as needed for frying.
Remove the cooked pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
Serve the sweet potato pancakes hot, garnished with sliced green onions if desired.
These sweet potato pancakes are best enjoyed fresh and crispy. You can dip them in a soy sauce and vinegar mixture or your favorite dipping sauce for added flavor.
Steps
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1
Done
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In a large mixing bowl, combine the grated sweet potatoes, finely chopped onion, rice flour, cornstarch, tamari or soy sauce, toasted sesame oil, salt, and black pepper. Mix until well combined. |
