1 pound sweet potatoes; peeled and coarsely shredded
3 large eggs
3 tablespoons flour
1 small onion, coarsely shredded
Vegetable oil for frying
Spread potatoes and onion on clean dish towl. Roll up, twisting towel to extract excess moisture from vegetables.
In bowl, whisk eggs, flour 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. In large non-stick skillet, heat 1/4 cup oil over medium-high heat. Add vegetables to batter and mix.
Spoon mixture into skillet, allowing heaping one tablespoon for each fritter. With back of spoon, flatten slightly.
Fry six fritters at a time for four minutes. Turn and cook two to four minutes.
Drain on paper towels and keep warm while frying remaining fritters, adding more oil if necessary.
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