I have great memories of making this recipe for family holidays. Shredded russet potatoes can be used instead of sweet for a change of pace. Serve these with sour cream, applesauce or a sprinkling of chopped chives. —Paula Freud, Minden, Nevada
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1 medium onion, finely chopped
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
2 pounds medium sweet potatoes, peeled and shredded
1/2 cup peanut or canola oil
Optional: Minced chives, sour cream and applesauce
In a large bowl, combine the first 4 ingredients. Stir in eggs until blended. Add potatoes; toss to coat.
Heat 1/4 cup oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. If desired, top with minced chives and serve with sour cream and applesauce.