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.
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
