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Latkes: Sweet Potato, Curried - dairy

Posted by : Elaine Radis

       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
 
 -PAT DWIGANS

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.
                 Jewish Cooking in America, Joan Nathan

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