Spiralized Sweet Potato & Onion Pancakes

Using a Martha Stewart tip and cutting an onion near an open flame eliminates the tear factor. And using the slicer blade on the Spiralizer makes short work of the process.

The most basic recipes for potato latkes (or fritters or pancakes) simply call for shredded potatoes, onions, flour, egg, salt and pepper. There are many recipes that will add baking powder, and suggest panko as an alternative to the flour. They are not as traditional, but they work quite well.

This simple recipe uses the “spaghetti” blade on the Spiralizer to cut the sweet potato, and the slicer blade for the onion. It’s then easy to cut through the strands with a knife to make shreds.

Ingredients: ( For 5 or 6 pancakes. Easily doubled.)

1 large sweet potato, peeled
1 medium onion (or 1/2 of a large onion)
1 egg, beaten
1/8 cup flour
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
canola oil


1. Spiralize the sweet potato and the onion. Shred the ribbons with a knife.
2. Put the shreds in a bowl. Add the egg, flour, salt, and pepper. Use judgement here. A lot depends on the amount of shredded vegetable. If the mixture seems too loose, add a bit more flour. Too dry, add another egg, or use less flour. Mix well.
3. Generously coat a frying pan with canola oil. Heat the oil over medium high heat. Spoon a couple of tablespoons of the vegetable batter into the hot oil for each pancake. Turn over when one side is crispy. Drain on paper towels. Season with some salt.
4. Serve with plain sour cream or Greek yogurt, or for a spicy alternative, squirt some Sriracha into the sour cream or yogurt.



About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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