Curried Sweet Potato Latkes

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Curried Sweet Potato Latkes

 

1 pound sweet potatoes, peeled

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

salt and freshly ground pepper to taste

2 large eggs, beaten or substitute

1/2 cup soy 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 soy 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 soy milk.

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.

 

 

 

 

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