Sweet Potato Latkes with Curry & Ginger

Sample Recipe

1 pound sweet potatoes, peeled
1/2 cup all purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp. baking powder
1/2 tsp. cayenne pepper
2 tsp. curry powder
1 tsp. cumin
1 tsp. to 1-1/2 tsp. grated fresh ginger
salt & pepper to taste
2 ea. eggs, beaten
1/2 cup milk
canola or 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 & pepper. Add the eggs and just enough milk to the dry ingredients to make a thick batter. Add the grated potatoes and ginger and mix. Heat 1/4 inch of oil in a heavy skillet until it is barely smoking. Drop the batter in by tablespoons and flatten with the spoon. Fry oven medium heat on both sides until golden brown and finish in medium oven for 5 to 10 minutes. Drain on paper towels and serve garnished with sour cream and/or applesauce. A sprinkling of sugar is an optional garnish. Makes approximately 15 three-inch pancakes.

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