Curried Sweet Potato Latkes

Hey Jude's Note:

A different bit of latke from Chicago chef Erwin Drechsler.

• Total Time: 33 mins
• Prep Time: 25 mins
• Cook Time: 8 mins

Ingredients:

Yield: 12 latkes

• 2⁄3; cup flour
• 2 ¼ teaspoons curry powder
• 2 teaspoons packed brown sugar
• 1 ½ teaspoons granulated sugar
• 1 ¼ teaspoons baking powder
• ¾ teaspoon ground red pepper
• ¾ teaspoon ground cumin
• ½ teaspoon paprika
• 2 large eggs , beaten
• 1 lb sweet potato , peeled and coarsely grated
• salt
• black pepper
• ¾ cup peanut oil (for frying)

Directions:

1. Whisk together flour, curry powder, brown sugar, granulated sugar, baking powder, red pepper, cumin, and paprika in a large bowl; stir eggs into dry ingredients to make thick batter; add sweet potatoes and salt and black pepper to taste, mix well Heat oil in a large, heavy skillet over medium-high heat; drop enough batter into hot oil to form 4-inch latkes when pressed down, do not crowd skillet.
2. Fry in batches until golden, about 4 minutes per side.
3. Drain on paper towels.

Reviews

[Miss_Amanda]

Absoloutly addictive! I fried in veg oil then switched to salt-free Becel for the second batch both were delicious.

[Chef #329753]

Yummy!!

[BonnieZ]

These are wonderfully different and savory dispite the sugars in the recipe. For dietary reasons I used egg substitute and chose to bake them at high heat using Chias method for her baked potatoe latkes, and they turned out nice and crisp on the outside. I served with South American Flank Steak #170400 and they paired well. Next time I think I might add a bit of minced onion to the mixture. I can only imagine how good these are fried. Thank you Hey Jude for sharing the recipe. Its one I'll be making again.