Curried Sweet Potato Latkes

From the New York Times via David Wasserman/Joes on the Nose

Yield- 16, 3-inch pancakes


1 pound sweet potatoes, peeled

1/2 cup flour

2 teaspoon sugar

1 teaspoon brown sugar

1 teaspoon baking powder

1/2 teaspoon cayenne pepper or to taste

2 teaspoon curry powder

1 teaspoon cumin

Salt and pepper to taste

2 large eggs, slightly beaten

1/2 cup milk approximately

Peanut oil for frying


1.Grate the sweet potatoes coarsely. In a separate bowl mix together the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.

2. 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.

3.  Heat 1/4 inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Cook several minutes on each side until golden. Drain, serve.