Curried Sweet Potato Latkes

From the New York Times via David Wasserman of Joes on the Nose 

December 13, 2017

Ingredients

  • 1 pound sweet potatoes, peeled
  • 1⁄2 cup our
  • 2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon cayenne pepper or to taste
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 large eggs, slightly beaten
  • 1⁄2 cup milk (approximately)
  • Peanut oil for frying

Preparation

1. Grate the sweet potatoes coarsely. In a separate bowl mix together all the dry ingredients.

2. Add the eggs and just enough milk to the dry ingredients to make a sti batter. Add the potatoes and mix together until the batter is moist but not runny. If too sti , add more milk.

3. Heat 1⁄4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and atten. Cook several minutes on each side, until golden. Drain, serve. 

Ingredients

  • 1 pound sweet potatoes, peeled
  • 1⁄2 cup our
  • 2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon cayenne pepper or to taste
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 large eggs, slightly beaten
  • 1⁄2 cup milk (approximately)
  • Peanut oil for frying
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