Sweet Potato Ginger Potato Pancakes

15 Mar

Spring is in the air friends! I just had my first single-layer-of-clothing run and my windows have been open since Sunday. Praise the LORD.

Last night I was feeling terribly lazy and even more gluttonous.  I had plenty of real vegetables in the house, but I had just seen this recipe so instead I looked past the zucchini and turned instead to my partner in deceptive-nutrition crime: the sweet potato.  Is this thing a starchy vegetable or a sweet treat? It’s so unclear.  But once you shred it and fry it, the distinction becomes unnecessary– starch or sweet, it’s delicious.

I really love CRISPY- feel free not to burn yours

This is easy-peasey and could also double as a delicious hash browns recipe– follow all the same steps, just don’t bother to put them in patties before you fry ’em. I was eating them straight out of the pan- the the sweetness of the potato/ginger matched with savory fried onions and garlic was unbelievable!


  • 2 large or 3 medium sweet potatoes, peeled and shredded (either by food processor or grater)
  • 1/2 onion, diced
  • 2 garlic cloves, diced
  • 1.5 inch piece of ginger, grated (or 2 TBS ground Ginger)
  • 2-4 eggs, beaten (start with two and see instructions below)
  • Flour of your choice for dusting (I used chickpea flour)
  • Olive oil for frying

 1. Squeeze as much water as possible out of your shredded sweet potatoes.  The most effective way is to scoop up about 1/3 c at a time and squeeze them in your fist over the sink.
2. Mix the sweet potatoes, onion, garlic, and ginger together in a mixing bowl using your hands.
3. Add in 2 beaten eggs and mix everything around.  Sprinkle with some flour (maybe 1/8c) and see how congealed the batter is by using a handful to make a patty. Does it stick mostly together? If so- proceed to step 4. If not, beat and add another egg (or two) and more flour. It won’t be cookie-dough congealed, but they should form loose patties before you fry them. For reference, I had to use 4 eggs and about 1/2 c of flour.
4. Heat 1-2 TBS of olive oil in a sauce pan or on a skillet. Using about 1/4c of batter each, make 3-4 patties and place them in the hot pan, flattening with a spatula.  Feel free to make them bigger or smaller to your liking.
5. Cook on each side until fried, about 3-4 minutes per side.
6. Repeat 4-5 until you’re all out of batter (duh).

One Response to “Sweet Potato Ginger Potato Pancakes”


  1. Sweet Potato Ginger Latkes | Cooking Up Kefi - December 17, 2014

    […] the Keftanis celebrating. In honor of the festival of lights, here’s a Cooking Up Kefi re-run: sweet potato ginger latkes! For a paleo/clean version, use whatever flour floats your boat. I love mine extra crispy (and then […]

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