Sweet Potato Pancakes (Vegan) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
|
This vegan recipe, along with its regular counterpart, is from the 2001 As You Like It Cookbook Ingredients:
4 cups sweet potatoes, peeled, coarsely grated |
1 cup water |
6 cups red potatoes, shredded |
2 cups water (yes, again) |
2 teaspoons salt |
1 cup onion, diced |
1/2 cup fresh parsley, chopped |
1/2 cup unbleached white flour |
1 1/4 cups dried cranberries |
4 teaspoons crisco shortening |
1/4 cup canola oil |
Directions:
1. Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside.
2. In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
3. To the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & Crisco, mixing well.
4. Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side.
5. Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
6. Serve hot & crisp.
|
|