Sweet and White Potato Pancakes
by Claire Criscuolo, RN

Make the batter just before frying, or the potatoes will oxidize and turn grey, which doesn't affect the flavor, but does look less appealing to eat.

Serves 6-8, makes about 28 pancakes

3 Large white potatoes 1 Large sweet potato 1 Small, sweet onion, finely chopped 1/4 cup coarsely chopped Italian flat leaf parsley 7 Eggs 1/4 cup plain bread crumbs 1/4 Cup unbleached all purpose flour salt and black pepper to taste 1/4 To ½ cup olive or canola oil for frying

Set a colander into a bowl. Peel the potatoes, then using a box grater with large holes, shred them into the colander. Press out as much liquid as you can with your hands. Turn this into a large bowl. Stir in the onion, parsley, eggs, bread crumbs, flour, salt, and pepper. Stir well to combine. Heat 1/4 cup of oil in a large skillet over medium heat. Line a cookie sheet with a triple layer of paper towels and set it by the stove. Test the oil by dropping a pinch of the batter into the oil, when it quickly rises to the top, you can begin frying. Drop rounded tablespoons of 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, I use two metal spatulas - the ones with holes to allow the oil to drain out. Transfer the cooked pancakes to the papertowel lined cookie sheet. The batter has a tendency to separate, so stir the batter in between frying each batch. Heat additional oil as needed and fry remaining batter. Transfer the pancakes to a platter for display. Serve with sour cream or applesauce.