Curried Sweet Potatoe Latkes
- -PAT DWIGANS FWDS07A
- 1 lb Sweet potatoes, peeled and
- Coarsely grated
- 1/2 c Matzo meal; or flour
- 2 ts Sugar
- 1 ts Brown sugar
- 1 ts Baking powder
- 1/2 ts Cayenne powder
- 2 ts Curry powder
- 1 ts Cumin
- Salt and pepper to taste
- 2 lg Eggs, beaten
- 1/2 c Milk, approximately
- Peanut oil for frying
Mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry
powder, cumin, and 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 to stiff add more milk.
Heat 1/4 inch of peanut oil until it is barely smoking. Drop in the batter
by tablespoons and flatten. Fry over medium high heat several minutes on
both sides until golden. Drain and serve
Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997
powder, cumin, and 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 to stiff add more milk.
Heat 1/4 inch of peanut oil until it is barely smoking. Drop in the batter
by tablespoons and flatten. Fry over medium high heat several minutes on
both sides until golden. Drain and serve
Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997
