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Sweet potato fritters
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Sweet potato has long won the hearts of gourmets all over the world, but in this recipe, it will reveal itself to you in a new light. Its natural sweetness adds a special charm to the pancakes, and you may not even need to add sugar. This is the perfect choice to start the day when you want something tasty and appetizing. Fluffy, soft, and tender even after cooling, these pancakes are a true find for those who enjoy a delightful breakfast. They can even be cooked without oil on a dry skillet, making them a healthy choice, too. Perfect for both adults and children! The variety of variations allows you to adapt the recipe to your taste: try adding carrots and spices for a more vibrant flavor or cottage cheese and greens for more nutrition. Let this recipe become your favorite!
Variations
- With cottage cheese and greens for more nutrition
- With carrots and spices (curry, paprika) for a vibrant flavor
- With regular potatoes added for more fluffiness
Tenderness Secrets
- Balance of flour and sweet potato: slightly more sweet potato, in equal proportions
- Baking the whole sweet potato in foil gives a sweeter and more expressive taste
- The batter should resemble sour cream of medium thickness - not too runny, not too thick
Ingredient Tips
- Sweet potato can be baked whole in foil or cut into cubes and steamed for 10-12 minutes
- Purée must be cooled before making the batter
- Instead of milk, you can use kefir or buttermilk prepared with milk and lemon juice
Cooking Nuances
- Fry over a heat lower than medium to ensure that the sweet potato inside is well steamed
- Ready pancakes should have a matte top layer with bubbles on the surface
- Edges should be golden on both sides before flipping
Ingredients for the recipe
Ingredients
Batata
200 g
Chicken Egg С1 1pc
1 pc
Khutorok Premium Wheat Flour 1kg
160 g
Galychyna Carpathian Kefir 2.5% 870g
200 ml
Shhedryj Dar Refined Sunflower Oil 500ml
2 tbsp and for frying
Dobryk Baking Powder
1 tsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
0.25 tsp
Preparation steps
01
Sweet potato preparation — Bake the sweet potato whole in foil or cut into cubes and steam. Cool, peel and mash into a purée. Time: 25 min. Cue: Soft sweet potato without lumps, fully cooled.
02
Base mixing — Add egg, vegetable oil and kefir to sweet potato purée. Mix until smooth, you can blend with an immersion blender for 15-20 seconds. Time: 3 min. Cue: Smooth, uniform consistency without lumps.
03
Adding dry ingredients — Gradually add flour, 1 tbsp at a time, mixing well each time, until the batter reaches the consistency of medium-thickness sour cream. Time: 3 min. Cue: Batter is pourable but thick enough for a spoon.
04
Adding baking powder — Mix in baking powder and salt. Stir thoroughly. Time: 1 min. Cue: Baking powder evenly distributed, aroma activated.
05
Preparing the frying pan— Heat pan well over medium heat, add 1-2 tbsp of vegetable oil. Time: 2 min. Cue: Oil is shimmering, heat emits light waves.
06
Frying the first side — Spoon 1 tbsp of batter onto the pan, reduce heat to below medium. Fry for 2-3 minutes. Time: 3 min. Cue: Top layer has set, turned matte, bubbles visible on the surface, edges golden.
07
Frying the other side — Carefully flip the pancakes with a spatula and fry for a further 2–3 minutes until they are golden brown and cooked through, adding a little oil for subsequent batches if necessary. Time: 2–3 mins. Cue: The pancakes should be evenly golden on both sides, soft and cooked through inside.
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Tip: Sweet potato pancakes can remain soft and delicious even after cooling, making them perfect for breakfast the next day. To keep them fresh, store them in an airtight container in the refrigerator. They can be reheated on the pan before serving.
Where to order ingredients
Select the required ingredients in one of the stores
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