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Sweet Potato Latkes, Curried (D, TNT)
Source: Wendy Baker, Congretation B'nai Israel "Kosher Catskill Cooking." Recipe by Marilyn Parker
Serves: 4 to 6

1 lb. sweet potatoes, peeled
1/2 cup flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp. baking powder
1/4 tsp. cayenne pepper (optional)
1 tsp. curry powder
1 tsp. cumin
Salt and pepper to taste
2 large eggs, beaten
1/2 cup milk
Peanut or canola oil for frying

Grate potatoes coarsely.

In separate bowl, mix flour, sugar, brown sugar, baking powder, cayenne, curry, cumin, salt and pepper. Add eggs and just enough milk to dry ingredients to make a stiff batter.

Add potatoes, mix together. Batter should be moist but not runny. If too stiff, add a little milk.

Heat 1/4" oil in pan until hot. Drop by tablespoon, flatten and fry over medium heat on each side until golden brown. Drain on paper towels or brown bag. You can double or triple recipe.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A