This recipe was inspired by a recipe originally published in Jewish Cooking in America by Joan Nathan. Curried Sweet Potato Latkes are a nice change for the traditional potato latkes served at Hannukah, served with a little Greek yogurt. We enjoyed these spicy latkes with broiled salmon with an orange yogurt sauce.
1 pound sweet potatoes, peeled
1/4 cup finely minced onion
1 teaspoon freshly grated gingerroot (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
In a large mixing bowl, grate the sweet potatoes coarsely. Stir in minced onion and grated gingerroot, if using. Set aside.
Combine flour, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the sweet potato mixture and combine well. The batter should be moist but not runny; if too stiff, add more milk.
In a heavy sauté pan, heat 1/4 inch of peanut oil until it is almost smoking. Drop in the batter by tablespoons and flatten gently with spatula.
Fry over medium-high heat several minutes on each side until golden. Drain on paper towels. Place cooked latkes on a wire rack set over a rimmed baking sheet in warm 200°F oven, until all are cooked. Serve warm with a dollop of Greek yogurt with a little lime zest added, if desired.