3 cups peeled, grated (by hand) or shredded (by food processor) orange sweet potatoes, approximately 2 very large potatoes
1/3 cup grated or shredded onion
2 medium eggs
1/2 tsp kosher salt
1/3 cup unbleached all-purpose flour
1/4 cup sliced scallions, including green tops
1/2 tsp thyme
1-1/2 Tbsp minced flat-leaf parsley
Fresh ground black pepper, to taste
Peanut oil for frying
Preheat a large frying pan. In a large mixing bowl, beat the eggs until light and foamy. Add the potato, onion, salt, flour, scallions, thyme, parsley, and pepper, and mix thoroughly. Fill the frying pan with oil to a depth of 1/4 inch, and let the oil heat for a minute or two. Drop the batter in large spoonfuls into the oil, a few at a time. Cook until brown on both sides. Remove to a plate covered with paper towels and drain thoroughly. Serve with warm applesauce and/or sour cream.
NOTE: If you use a food processor to shred the potatoes and onion, you may need to return the finished mixture to the processor and chop (with metal blade) for 6-8 pulses until a good texture is achieved. Even with the extra step, when you're doubling or tripling this recipe it beats the old method of grating down to your knuckles on a hand grater.