1 pound sweet potatoes; peeled and coarsely shredded 3 large eggs 3 tablespoons flour 1 small onion, coarsely shredded Vegetable oil for frying
Spread potatoes and onion on clean dish towl. Roll up, twisting towel to extract excess moisture from vegetables.In bowl, whisk eggs, flour 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. In large non-stick skillet, heat 1/4 cup oil over medium-high heat. Add vegetables to batter and mix.
Spoon mixture into skillet, allowing heaping one tablespoon for each fritter. With back of spoon, flatten slightly.Fry six fritters at a time for four minutes. Turn and cook two to four minutes.Drain on paper towels and keep warm while frying remaining fritters, adding more oil if necessary.
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