Peel and "coarse grate" an eight-ounce sweet potato. In a food processor, chop fine the grated sweet potato with two teaspoons of fresh ginger root. Add one teaspoon of dried hot red pepper flakes, one large egg, and five tablespoons flour. Blend the mixture well. In a large NON-TEFLON pan, heat 1 1/2 inches of vegetable oil over moderately high heat and drop tablespoons of the sweet-potato mixture into the oil in batches, and fry the fritters, turning them for 2 minutes, or until they are golden. Transfer the fritters to paper towels to drain off excess oil.

If you want to try this recipe for your family, add two teaspoons of lemon juice and a quarter teaspoon of salt. Use only a quarter teaspoon of the hot pepper flakes unless, like our Eclectus friends, you really like it HOT! Makes fifteen or twenty fritters, depending on how large you make them.