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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. Heat oil in large heavy skillet to 375 degrees F (190 degrees C). Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!