This recipe is super easy, and at least the fried part is paired with a spinach salad to up the health factor.
This recipe comes from Cooking for Two by Jessica Strand (2009), and it's a wonderful date night meal. Have your boo deep fry the pancakes, though, because that oil gets hot. I took care of the potato prep, and salad, so we each had our dinner duty. All in all, Monday night had a bit more pizazz than the pad thai we would have ordered for the 50th time.
Sweet Potato Pancakes with Spinach Salad
1 large sweet potato, peeled and grated on the large holes of a box grater
1/2 garlic clove, minced
1/2 tsp. salt
1/4 c. cornstarch
2 large egg whites
1. In a medium bow, combine the sweet potato, garlic, and salt, then add the cornstarch. Using a standing or hand mixer, whip the egg whites on high speed with a tablespoon of water until soft peaks form, 2-3 minutes. Fold the egg whites into the potato batter.
2. Fill a heavy pot or deep fryer (who has one of those?) halfway with oil (we used peanut). Heat oil to 350. (It shouldn't take too long). Place a cooling rack on the counter next to the stove (or fryer), and arrange a layer of paper towels beneath the rack.
3. Drop large tablespoons of the batter into the oil; to avoid overcrowding, fry only about 3 fritters at a time. Fry until golden and crispy, about 3-5 minutes, turning once or twice while cooking. Place fritters on the rack when done and cool for 2-3 minutes before serving. Continue process until batter is gone.
Spinach Salad
1/2 garlic clove, minced
1/2 tsp. Dijon mustard
1 tsp. zested orange peel
2 tsp. balsamic vinegar
2 1/2 Tbsp. olive oil
Salt and pepper
4 cups spinach
1 c. cherry tomatoes
1/4 slivered red onion
