Get ready to transform your ordinary cooking routine into a culinary adventure with these mouthwatering Sweet Potato Scallion Pancakes! Imagine crispy, golden edges, a tender interior bursting with vibrant scallion flavor, and the natural sweetness of fresh sweet potatoes - all in one incredible dish. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary meal, these pancakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup chopped scallions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Peel and grate the sweet potatoes using a box grater or food processor, creating fine shreds that will help bind the pancakes.
- In a large mixing bowl, combine the grated sweet potatoes, all-purpose flour, chopped scallions, salt, and black pepper. Mix thoroughly to ensure even distribution of ingredients.
- Gradually add water to the mixture, stirring until a cohesive batter forms that holds together when pressed. The consistency should be slightly thick but not too dry.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add enough vegetable oil to create a thin, even layer covering the bottom of the pan.
- Using a 1/4 cup measure, scoop the sweet potato mixture and carefully place it into the hot oil, gently pressing down to form a flat, round pancake about 3-4 inches in diameter.
- Cook each pancake for 3-4 minutes on the first side, or until the edges turn golden brown and crispy. The bottom should develop a nice, even golden-brown crust.
- Carefully flip the pancake using a spatula and cook the other side for an additional 2-3 minutes until equally golden and crisp.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat the process with remaining batter, adding more oil to the pan as needed.
- Allow pancakes to cool for 2-3 minutes before serving. They can be served hot as an appetizer or side dish, optionally with a dipping sauce like soy sauce or sweet chili sauce.
Tips
- Moisture Matters: Squeeze out excess liquid from grated sweet potatoes to prevent soggy pancakes
- Use a hot, well-oiled pan to achieve that perfect crispy exterior
- Don't overcrowd the pan - cook pancakes in batches to ensure even browning
- For extra crispiness, let the pancake batter rest for 10 minutes before frying
- Use a cast-iron skillet if possible for the most even heat distribution
- Serve immediately for maximum crunch and flavor
- Experiment with dipping sauces like sriracha mayo or sweet chili sauce for added excitement
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
