Crispy Sweet Potato Pancakes
Crispy Sweet Potato Pancakes
Easy & Crispy Sweet Potato Pancakes: Perfect for Late-Night Snacks!
Got a surplus of sweet potatoes at home? Instead of just eating them plain, why not try making these delicious sweet potato pancakes? Packed with naturally sweet sweet potatoes, these pancakes offer a delightful crispy exterior and a tender, slightly sweet interior. They’re perfect as a savory snack, a light meal, or even an appetizer with a dipping sauce. Let’s get cooking!
Sweet Potato Pancake Ingredients- 2 medium sweet potatoes
- 1/2 carrot
- 3 Tbsp pancake mix
- 3 Tbsp tempura flour
- 1 cheongyang pepper (optional, for a spicy kick)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by thoroughly washing the sweet potatoes and then carefully peeling off their skins. Ensure all dirt and blemishes are removed.
Step 2
Once peeled, julienne the sweet potatoes into thin matchsticks. Cutting them thinly will ensure they cook evenly and quickly.
Step 3
Place the julienned sweet potatoes in a bowl of cold water for about 5 minutes. This step helps prevent browning and removes excess starch, contributing to a crispier final texture.
Step 4
For an extra crispy finish, combine 3 tablespoons of pancake mix with 3 tablespoons of tempura flour. Using a mix of both flours results in a superior crispiness compared to using only pancake mix.
Step 5
Drain the sweet potatoes and add them to a mixing bowl along with the thinly julienned carrot. The carrot adds a nice color and a subtle sweetness. If you enjoy a little heat, finely chop and add the cheongyang pepper at this stage.
Step 6
Add the dry flour mixture to the bowl with the vegetables and mix lightly. Gradually add water, stirring until you achieve a batter consistency. The batter should be thick enough to coat the ingredients but still pourable – it should slowly drip from a spoon. Season with a pinch of salt and pepper to taste.
Step 7
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Once the oil is hot, carefully spoon portions of the batter onto the pan, spreading them slightly. Pan-fry each side for about 3-4 minutes, or until golden brown and crispy. Flip and cook the other side until evenly browned and cooked through.
