Curried Sweet Potato Latkes

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Total Time
25 mins
8 mins

A different bit of latke from Chicago chef Erwin Drechsler.

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  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.
Most Helpful

5 5

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

4 5


5 5

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.