Ingredients
2
medium sweet potatoes, peeled
2
small tart apples, peeled
1/4
cup finely chopped onion
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon salt
1
teaspoon ground cinnamon
Pinch freshly ground pepper
2
eggs, lightly beaten
Canola oil for frying
Preparation
In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.
