Curried Sweet Potato Latkes From Joan Nathan
Graphic by Angelie Zaslavsky
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America
1 lb sweet potatoes, peeled
½ cup all-purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp baking powder
½ tsp cayenne pepper
2 tsp curry powder
1 tsp cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
½ cup milk (approximately)
Peanut oil for frying
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.
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.
Heat ¼ inch of 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.
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