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.
The New Prospect Café, a health-oriented restaurant and catering company in
Park Slope, Brooklyn, includes these curried sweet potato fritters on their
Hanukkah menu. Add some fresh grated ginger to the pancakes for an Asian
touch.
Sweet potatoes need the flour to give the pancakes body.
I think I got 23 latkes when I made these, but results may vary depending
on the size of the sweet potato and on whether you use a standard size
tablespoon to measure out the batter, and whether you tend to let the
spoonsful get larger as you get tired of standing at the stove (or is that
just me?). All the text that follows, except for my notes at the end, is
from Epicurious |
