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| Joan Nathan's Curried Sweet Potato Latkes
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. Source: Joan Nathan, "The Jewish Holiday Cookbook" Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |