JOAN NATHAN'S CURRIED SWEET POTATO LATKES

[Guest guest]

For those of you who would like a change from the traditional, here

is a recipe for curried sweet potato latkes from Joan Nathan, author

of " Jewish Cooking in America " , " The Jewish Holiday Cookbook "

and " The Flavor of Jerusalem "

 

1 lb sweet potatoes, peeled and grated coarsely

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

salt and freshly ground pepper

2 large eggs, beaten

1/2 cup milk

peanut oil for frying

 

In a bowl separate from the grated sweet potatoes, mix the flor,

sugar, brown sugar, baking powder, cayenne pepper, curry powder,

cumin, salt, and pepper.

Add the eggs and just enough 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 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.

 

You can replace the eggs with egg substitute and the milk with soy

milk if you are vegan.