Curried Sweet Potato Pancakes
Adapted from Jewish Cooking in America
makes about 20 small pancakes
1 lb. sweet potatoes, peeled and cut into large chunks
1/2 cup flour
2 t. sugar
1 t. baking powder
1/2 t. cayenne
2 t. curry powder
1 t. cumin
Salt and black pepper to taste
2 large eggs, beaten
1/4 - 1/2 cup milk
Canola oil, for frying
- Grate the sweet potatoes coarsely.
- In a medium bowl, mix the flour, 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 potatoes and mix thoroughly. Batter should be moist but not runny. Add more milk if necessary.
- Heat a couple of Tablespoons oil in either a non-stick or cast iron skillet over high heat until almost smoking. Drop ¼ cup batter into oil and flatten. Fry over medium-high heat 4-ish minutes on each side until golden. Drain on paper towels, sprinkle with a touch of salt and serve hot.