Thursday, February 25, 2010

Curried Sweet Potato Latkes

These sweet potato pancakes are a staple in my little home. They are quick to put together (especially if you use a food processor to grate the spuds) and they're just plain old good. Not to mention versatile.. Serve on top of black beans + rice for supper or over greens splashed with sherry vinegar for a nice lunch. Add a dollop of sour cream or eat them straight up. Whatever you do, make a batch! They keep in the fridge and are ready for round two after only a few minutes under the broiler. I'm thinking - as I write - that I might top them with some applesauce for a sweet and savory dessert tonight. Perfect!

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.
  • Enjoy!

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