Curried Sweet Potato Latkes Recipe

5 6 10
Curried Sweet Potato Latkes Recipe
Curried Sweet Potato Latkes Recipe photo by Taste of Home
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Curried Sweet Potato Latkes Recipe

Read Reviews
5 6 10
Publisher Photo
I first tasted these at a Hanukkah party in Pueblo, Colorado. The first bite got me hooked. I love this unusual take on traditional potato latkes. —Rachel Garcia, Arlington, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min./batch

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons curry powder
  • 2 teaspoons sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 pound grated peeled sweet potatoes
  • Oil for frying

Directions

In a small bowl, combine the flour, curry powder, sugar, cumin, brown sugar, baking powder, salt, cayenne and pepper. Stir in eggs and milk until blended. Add sweet potato; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by tablespoonfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 16 servings.
Originally published as Curried Sweet Potato Latkes in Taste of Home December/January 2009, p69

Nutritional Facts

2 each: 241 calories, 20g fat (2g saturated fat), 36mg cholesterol, 218mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 1/2 cup all-purpose flour
  • 2 teaspoons curry powder
  • 2 teaspoons sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 pound grated peeled sweet potatoes
  • Oil for frying
  1. In a small bowl, combine the flour, curry powder, sugar, cumin, brown sugar, baking powder, salt, cayenne and pepper. Stir in eggs and milk until blended. Add sweet potato; toss to coat.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by tablespoonfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 16 servings.
Originally published as Curried Sweet Potato Latkes in Taste of Home December/January 2009, p69

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Reviews forCurried Sweet Potato Latkes

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Jellybug User ID: 53068 254476
Reviewed Sep. 22, 2016

"I made this sweet potato latkes as written. My husband and I loved them. The curry was not too strong. I served them with cool sour cream. This recipe is a keeper....because my husband is not a big fan of sweet potato, but he loved these latkas!"

MY REVIEW
Jeancooks User ID: 8526068 238890
Reviewed Dec. 7, 2015

"Delicious! I made a half recipe and went very light with the spices because I didn't want an overwhelming curry flavor. I also sauteed some onion and added that (as was called for in regular latkes that I just made), and that added a nice flavor as well. Great recipe...thanks!"

MY REVIEW
homemadewithlove User ID: 4311884 226272
Reviewed May. 13, 2015

"Surprisingly flavorful and quite yummy! Didn't have the curry so I left it out and used GF flour blend and 1/4 c. Buckwheat flour and served with the Brown Sugar Glazed Salmon and steamed asparagus. These fritters disappeared fast!"

MY REVIEW
JynMeyer User ID: 5654603 163419
Reviewed Dec. 5, 2010

"Very Yummy- but FYI, The baking powder would be omitted per Jewish tradition since it is a leavening. :)"

MY REVIEW
niagaracat User ID: 3122379 122583
Reviewed Mar. 6, 2010

"Very good and flavorful but not overpowering. quick to fry up and disappeared just as fast."

MY REVIEW
mjcmcook User ID: 2775072 181326
Reviewed Dec. 13, 2009

"Delicious Flavor!!!!!"

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