Ingredients:

• 2 cups mashed sweet potatoes
• 4 tbsp. flour
• 2/3 cup Panko* Japanese bread crumbs
• 2/3 cup Canola oil

Directions:

1) Refrigerate mashed sweet potatoes over night or a couple of hours.

2) Add flour to mashed sweet potatoes in medium-sized bowl and stir til blended.

3) Put Panko into small bowl.

4) Heat Canola oil in large, deep frying pan on medium-high heat.

5) Form sweet potato dough into small balls, a little smaller than a golf ball. Roll each ball in the Panko. Place each ball into the hot oil. Fry a couple of minutes until golden brown, then turn with tongs and fry the opposite side. Continue turning until each part of ball is equally brown.

6) Remove to plate covered with paper towel to absorb any extra oil. Serve warm.

Source: Vegetarian Light

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