Inspired by a recipe in Jewish Cooking in America by Joan Nathan, these latkes bring a fragrant, spiced twist to a beloved Hanukkah classic. Sweet potatoes are combined with warm curry and cumin, a touch of ginger, and just enough cayenne for gentle heat. The result is a crispy, golden latke that’s both familiar and refreshingly different. Served with tangy Greek yogurt—or paired with broiled salmon and orange yogurt sauce—they make a vibrant holiday side dish or a flavorful weeknight treat.
INGREDIENTS:
1 pound sweet potatoes, peeled
1/4 cup finely minced onion
1 teaspoon freshly grated ginger root (optional, but great!)
1/2 cup all-purpose flour
2 teaspoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
2-3 tablespoons milk
Peanut oil for frying
METHOD:
Grate sweet potatoes coarsely into a large mixing bowl. Stir in minced onion and ginger, if using.
In a separate bowl, whisk together flour, brown sugar, baking powder, cayenne, curry powder, cumin, salt, and black pepper. Add eggs and just enough milk to form a stiff batter. Stir in sweet potato mixture until fully combined. Batter should be moist but not runny; add a splash more milk if needed.
Heat 1/4 inch of peanut oil in a heavy sauté pan over medium-high heat until shimmering. Drop batter by rounded tablespoons into the pan, flattening gently with a spatula. Fry 2–3 minutes per side, or until crisp and golden brown.
Transfer cooked latkes to a paper towel–lined plate to drain, then place on a wire rack set over a baking sheet in a 200°F oven to keep warm while you cook the remaining batches.
Enjoy warm with a dollop of Greek yogurt, plain or brightened with lime zest.
YIELD: About 12–14 latkes
SERVING SUGGESTIONS:
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Serve as a holiday side dish with brisket, roasted chicken, or salmon.
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Top with Greek yogurt mixed with lime zest, or try crème fraîche for a richer pairing.
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Pair with chutney or mango salsa for a sweet-spicy contrast.
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Use as a base for smoked salmon and herbs for a festive appetizer.
