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Sweet and White Potato Pancakes

2 large white potatoes, peeled and grated
1 large SweetPotato, peeled and grated
1 small onion, minced
3 tablespoons finely chopped parsley
3 large eggs, beaten
Salt and black pepper to taste
1/4 cup plain bread crumbs
1/4 cup unbleached flour
1/4 to 1/2 cup soybean or vegetable oil for frying

1. Place the grated white and SweetPotatoes in a colander. Press out as much liquid as you can with your hands. Turn into a bowl. Stir in the onion, parsley, eggs, salt, pepper, bread crumbs and flour, combining well.
2. Heat the oil in a nonstick skillet over medium heat. Test by dropping in a pinch of batter. When it quickly rises to the top, you can begin frying.
3. Drop heaping tablespoons of the batter into the hot oil. Do not crowd the pan or the pancakes will be oily. Cook each side until golden brown, about 2 minutes. Turn each pancake carefully. Transfer the cooked pancakes to a double thickness of paper towels to drain while you fry the remaining batter.

Makes 6 servings.

Recipe courtesy of North Carolina Sweetpotato Commission.