Ingredients

Peel 1 red sweet potato, about 500 grams, 2 eggs (only egg whites are used), appropriate amount of flour, appropriate amount of oil (used when frying or baking)

Method

1. Wash the red sweet potatoes, peel off the skin, and cut into slices with a thickness of no more than 1 cm.

2. Then change the knife and cut into 1 cm wide strips.

3. Finally cut into 1 cm square cubes.

4. Pour into a basin, add 2 egg whites, and stir evenly. If you think the sweet potatoes are not sweet enough or want to eat them sweeter, you can add some white sugar. You can eat the sweet potatoes as they are or if you don’t want them to be too sweet, you don’t need to add them.

5. Add flour in small amounts in batches and mix evenly so that each sweet potato dice is evenly coated with a layer of flour. With this consistency, the sweet potato dices can stick together.

Two methods are shared below:

The first is half-baked and half-fried

1. Brush more oil on the electric baking pan or pan, and turn it on medium or small. Turn on the heat, use a spoon to pour a spoonful of diced sweet potatoes into it, use a shovel or chopsticks to shape it into a round shape, cover it and fry it.

2. This sweet potato pancake is half-fried and half-baked, so more oil is needed than usual pancakes.

3. After the cake is set, turn it over. Some of the bottom is already colored.

4. When the other side is colored, turn it over again.

5. When both sides are evenly colored, the sweet potato pancakes will be cooked. You can take them out of the pan and place them on a plate, let them dry for a while and then you can eat them. This sweet potato pancake made by Yan is crispy on the outside and waxy on the inside when eaten while it is hot, and will soften when it cools down, so you have to choose the best time to eat it according to your own preferences.

The second method is deep-frying

1. Put oil in a frying pan and heat it until it is 50% hot. Put a colander in the oil pan and dip it into a layer of oil. To prevent sticking, put the diced sweet potatoes inside, press it slightly, and fry it slowly in the oil pan.

2. When the cookies are set, turn over the colander and tap it a few times, or push it gently with chopsticks, and the cookies will fall off the colander. (Make it while frying, and take advantage of the frying time to make another one). Fry until both sides are golden brown, then take it out to control the oil.

3. The fragrant and sweet sweet potato pancakes are ready. Sweet potato pancakes made by deep-frying are crispier on the outside and softer on the inside when eaten hot. Of course, the skin will soften when cooled.

4. I made it twice, using two different methods. Generally speaking, they are both delicious. Which one do you like?