marsha-tbay
Well-known member
CURRIED SWEET POTATO LATKES
The New Prospect Café, a health-oriented
restaurant and catering company in Park
Slope, Brooklyn, includes these curried
sweet potato fritters on their Hanukkah
menu. Add some fresh grated ginger to the
pancakes for an Asian touch. Sweet potatoes
need the flour to give the pancakes body.
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying
1. Grate the sweet potatoes coarsely. In a
separate bowl mix the flour, sugar, brown
sugar, baking powder, cayenne pepper, curry
powder, cumin, and 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 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.
Yield: 16 three-inch pancakes (D).
- - - - - - - - - - - - - - - - - -
NOTES : SOURCE: "Jewish Cooking in America"
by Joan Nathan.
Epicurious.com
The New Prospect Café, a health-oriented
restaurant and catering company in Park
Slope, Brooklyn, includes these curried
sweet potato fritters on their Hanukkah
menu. Add some fresh grated ginger to the
pancakes for an Asian touch. Sweet potatoes
need the flour to give the pancakes body.
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying
1. Grate the sweet potatoes coarsely. In a
separate bowl mix the flour, sugar, brown
sugar, baking powder, cayenne pepper, curry
powder, cumin, and 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 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.
Yield: 16 three-inch pancakes (D).
- - - - - - - - - - - - - - - - - -
NOTES : SOURCE: "Jewish Cooking in America"
by Joan Nathan.
Epicurious.com