Ingredients
The following ingredients have 12 Servings
- 2 Sweet Potatoes, (peeled)
- 3 Small Russet Potatoes, (peeled)
- 4 Scallions, (chopped)
- 1 tbsp . Fresh Rosemary, (chopped)
- 3/4 c . Egg Whites
- Kosher Salt, (to taste)
- Fresh Ground Black Pepper, (to taste)
- Canola Oil, (for frying)
Instruction
- Using a food processor or hand grater, grate the potatoes and add to a large mixing bowl.
- Fold in the scallions, rosemary, egg whites, salt and pepper until they are all well incorporated.
- Heat approximately 1" of oil in a large non-stick frying pan over medium heat and slowly drop 1 heaping kitchen soup spoon of the potato mixture and flatten slightly. Fry 2-3 minutes per side until they are lightly browned on both sides. Drain on paper towels or brown paper bags to absorb any excess oil; serve hot.
