Curried Sweet Potato Latkes
I got this recipe from the New York Times probably 25 years ago. They adapted it from a recipe from the New Prospect Cafe.
I got this recipe from the New York Times probably 25 years ago. They adapted it from a recipe from the New Prospect Cafe.
- Carbohydrate 10.2770350817101 g
- Cholesterol 211.5 mg
- Fat 5.06914074996437 g
- Fiber 0.856880003213474 g
- Protein 7.24778224997062 g
- Saturated Fat 1.56559899999754 g
- Serving Size 1 1 Serving (60g)
- Sodium 108.666583332859 mg
- Sugar 9.42015507849658 g
- Trans Fat 0.861306749994534 g
- Calories 116 calories
Step-by-step
- Grate the sweet potatoes in the food processor using the grating attachment, not the steel blade.
- Mix flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper in a separate bowl.
- Add eggs and just enough milk to the dry ingredients to make a stiff batter.
- Add potatoes and mix.
- Batter should be moist but not runny; add more milk if needed.
- Heat 1/4 inch of peanut or vegetable oil in a large frying pan until hot (put a shred of potato into the pan and when it's bubbling, the oil is ready).
- Drop batter by tablespoonfuls and flatten out.
- Cook on each side til golden.
- Drain on paper towels.
- If making ahead, put cooked and drained latkes on cookie sheets and place in the freezer for an hour.
- When frozen, put latkes into plastic bags for storage in freezer.
- To serve, preheat oven to 400.
- Place frozen latkes on cookie sheets and put into the oven for 10 minutes or so until they're bubbling and crispy.
Testing the oil temperature with a single shred of sweet potato prevents premature scorching or grease saturation; when the potato piece bubbles immediately upon contact, the fat has reached the optimal frying zone. Starch management dictates the texture of vegetable fritters. Processing root vegetables through a grating disc rather than a standard chopping blade preserves structural integrity and prevents a dense, uniform paste.
Adjusting Dry and Liquid Ratios
Flour absorption rates vary based on ambient humidity and storage age. Adding milk gradually ensures the batter remains thick enough to hold shape in the pan without spreading into a thin disc. Granulated sweeteners caramelize quickly under high heat, meaning lower heat settings are required if the exterior browns before the interior cooks through. Ground spices like cumin and curry powder release fat-soluble aromatics when incorporated directly into the batter mixture before frying.- If the batter appears too runny, incorporate additional all-purpose flour one tablespoon at a time.
- Maintain a consistent oil depth of one-quarter inch to ensure even browning on both sides.
- Store cooked items in the freezer on cookie sheets for sixty minutes prior to bagging.
