Sweet-Potato Fritters
From: McCall's August 1993
Yield: 6 servings

1 lb Sweet potatoes; peeled and coarsely shredded
1 small Onion; coarsely shredded
3 large Eggs
3 tbsp Flour
Vegetable oil; for frying

Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.

In bowl, whisk eggs, flour, 1/2 tsp salt and 1/4 t pepper until smooth

In large nonstick skillet, heat 1/4 cup oil over medium-high heat.

Add vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 Tbsp for each fritter; with back of spoon, flatten slightly.

Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.