Curried Sweet Potato Latkes
Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 16 three-inch pancakes
 

Ingredients:

1 pound sweet potatoes
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon salt and freshly ground pepper to taste
2 large eggs
1/2 cup milk (approximately)
2 cups Peanut oil for frying
 

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

 

Nutritional Information:

18 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 31mg Sodium