Pan-fried sweet potato pancakes

Overview

Produced by Erlan - The season of sweet potatoes passes fragrantly~

Slice the sweet potatoes and put them in the microwave on high heat until soft. Prepare the glutinous rice flour (or flour) for later use.
Mash the sweet potatoes. If it feels dry, sprinkle a little water.
Add glutinous rice flour to the pressed sweet potato puree and knead into a ball. (To control the taste, glutinous rice flour should be added in small amounts and in batches.)
Knead the dough until it is a little loose but not sticky, and you can still feel water when you touch it.
The ideal state of sweet potato dough should be that after it is kneaded and pressed into a cake, the edges will be loose and split, but it will not stick to your hands or the board, and the water can be squeezed out.
Put only a little oil in the pan and fry the pancakes after the oil is hot.
Fry both sides until golden brown and slightly charred.
The fried sweet potato pancakes are crispy on the outside, tender on the inside, soft and delicious. After uncovering the caramel outer shell, the filling highly retains the sweetness and original flavor of the sweet potato. (You can also add more frying. Although the fried texture is not as crispy as frying, it is sweeter and glutinous. Dear friends, you might as well give it a try~)