Curried Sweet Potato Latkes
Total TimePrep: 20 min. Cook: 10 min./batch
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons curry powder
- 1 teaspoon baking powder
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 2 eggs, lightly beaten
- 1/2 cup 2% milk
- 4 cups grated peeled sweet potatoes
- Oil for frying
- In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat.
- Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.
Nutrition Facts2 each: 241 calories, 20g fat (2g saturated fat), 36mg cholesterol, 218mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 3g protein.
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!
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!
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!
Dec 5, 2010
Very Yummy- but FYI, The baking powder would be omitted per Jewish tradition since it is a leavening. :)
Mar 6, 2010
Very good and flavorful but not overpowering. Quick to fry up and disappeared just as fast.
Dec 13, 2009
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