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1
Preheat a large nonstick skillet over medium heat.
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2
Slightly oil the pan with a few drops of oil or coat with cooking spray.
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3
In a large bowl, whisk together the flour, baking powder, salt, black pepper and red pepper flakes if using until well combined.
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4
Pour in the oils, milk and egg, and stir until just moistened.
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5
Stir in the sweet potatoes, peas, mint and cilantro leaves until evenly distributed and well mixed.
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6
For each pancake, pour about 1/4 cup of batter into the preheated pan.
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7
You should be able to cook 3 to 4 fritters at the same time.
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8
Cook for about 3 minutes until the fritter sets, and the top starts to bubble.
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9
Turn the fritter once, and continue to cook the other side for another 2 to 3 minutes, or until golden and brown.
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10
Repeat until all of the batter is used up.
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11
Put the cooked fritters in a 200 degrees F oven to keep warm.
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12
Serve warm with sour cream, or hot sauce, or any dipping sauce you like.
