Sweet Potato Curry Latkes

(from kintyre’s recipe box)

to make ahead let them cool on baking sheet lined with foil instead of draining on paper towel. Freeze them in ziploc. Keep them up to one month. Reheat for 15 minutes in a 400 degree oven and then drain.

Source: Stir

Serves 8 people

Categories: entree, meatless, not tried


  • 1/4 cup (32 grams) all-purpose flour
  • 1/4 cup (32 grams) cornstarch
  • 2 teaspoons granulated sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 pound sweet potatoes (about 2 potatoes)
  • Peanut oil, for frying (canola oil works too; if that's what you have on hand)
  • Sour cream and apple sauce for serving, if you'd like


  1. In a large bowl, whisk together the flour, cornstarch, sugars, baking powder, cayenne pepper, curry powder, cumin, salt, and a few grinds of pepper.

  2. Add the lightly beaten eggs and stir to form a thick batter.

  3. Fit a food processor with the grating disk.

  4. Peel the potatoes and quarter each one lengthwise.

  5. Then cut each quarter in half lengthwise, so that you end up with 8 long fingerlike pieces.

  6. This slender shape will produce the most even shreds.

  7. Vertically feed the sweet potato fingers through the grater, and stir the resulting shreds into the batter.

  8. If you don’t have a food processor, use a box grater to coarsely grate the potatoes by hand.

  9. Pour a /2 inch layer of peanut oil into a 10 or 12 inch pan – don’t skimp! – and place over medium-high heat for about 3 minutes, until a test fleck of batter sizzles upon contact.

  10. Use your hands to squeeze out the liquid from about 1/4 cup of batter, form the batter into a ball, and drop into the hot oil.

  11. Repeat, spacing the latkes an inch or so apart.

  12. You don’t want to crowd them.

  13. Flatten each latke a bit with a spatula, and cook for a couple of minutes on each side, until crisp and brown.

  14. Place the finished latkes on a paper-towel-lined baking sheet to cool and drain.

  15. (Unless you’re freezing them to eat at a later date. See comments.)

  16. Taste, and season with additional salt and black pepper if necessary.

  17. We serve these with sour cream and homemade cranberry applesauce.

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