Monday, January 17, 2011

Curried Sweet Potato Latkes



















I love these spicy little latkes. I keep sweet potatoes on hand all winter (and it's becoming easier and easier to get local ones without pre-winter hoarding --- Dodson Farms, AKA the sweet potato people, are always at the winter market on Saturday mornings in the Tsunami parking lot), and frequently make these treats. They're good for pretty much any meal and reheat well.

Plus, this was the inaugural voyage of my Christmas present, a Cuisinart food processor! (Thanks, Mom and Dad!) It made the grating so easy. Like, it's done in about two seconds easy. Way better than my old methods, which involved a vegetable peeler and muttered expletives (sorry, Mom and Dad).

Anyway. Continuons, to latke-land.

Curried Sweet Potato Latkes
From This Organic Life by Joan Dye Gussow

1 pound sweet potatoes [about two medium or one large], coarsely grated (recommended: food processors. not recommended: box graters)
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/8 teaspoon cayenne pepper (original recipe calls for 1/2 teaspoon; I wimped it down)
2 teaspoons curry powder
1 teaspoon cumin
salt and freshly ground black pepper, to taste
2 large eggs, beaten
1/2 cup milk
a neutral oil with a high smoke point (like peanut or canola--you don't want to use the extra-virgin stuff for frying because it will smoke and the flavor will be destroyed anyway)





































Grate the sweet potatoes, which hopefully takes no time at all.
















Mix the dry ingredients together.
















Then add the eggs, sweets, and milk, just enough to make a stiff batter.




















Drop by spoonfuls into a preheated frying pan with 1/4 inch of oil. Flatten with the back of the spoon.
















Cook on each side until golden, and drain on paper towels. I then transfer them to a cookie sheet in a warm oven until they are all ready.

Delicious, Joan informs the reader, and they are, especially with sour cream.




















I had these with a spicy squash soup that was a failure. Not of epic proportions, just not blogworthy.




















If you make more than you can destroy handle, they keep well in the fridge for about a week.

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