- 1 1/2 pounds Yukon Gold potatoes, peeled and grated
- 1/2 pound sweet potato, peeled and grated
- 1 onion, finely chopped (1 cup)
- 1 egg, beaten
- 1/4 cup cornstarch
- 1 cup olive oil
In bowl, toss first 5 ingredients; season. In skillet, heat oil over medium. In batches, cook 1/4 cupfuls of batter, turning once, until golden, 10 minutes.