MY YAM LATKES (GLUTEN FREE)

Steps:

• Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
• Add onion and pepper to taste.
• Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
• Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
• Repeat until all the mixture is used. It's OK if the pancakes are touching in the skillet.
• Sauté until golden brown (or brown if you prefer) and crispy; flip and sauté on other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
• Drain on paper towels if desired. Salt to taste.
• Makes about 6 pancakes.
• Notes.
• It's best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It's best to use two separate skillets, or wash and dry the skillet after use.
• You can substitute onion powder to taste for the fresh onion.