Curried Sweet Potato Latkes
- Preparing Time: -
- Total Time: -
- Served Person: Yield: 16 three-inch pancakes (D)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon cumin
- 2 teaspoons curry powder
- 1 teaspoon brown sugar
- peanut oil for frying
- 1/2 teaspoon cayenne powder
- salt and freshly ground pepper to taste
- 2 large eggs, beaten
- Carbohydrate 10 g(3%)
- Cholesterol 24 mg(8%)
- Fat 8 g(13%)
- Fiber 1 g(5%)
- Protein 2 g(4%)
- Saturated Fat 2 g(8%)
- Sodium 128 mg(5%)
- Calories 121
Preparation 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
Preparation 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk. 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
