Curried Sweet Potato Latkes

"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." - Joan Nathan.

Recipe Ingredients:

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon packed brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying

Cooking Directions:

1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
2. 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.
3. 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.

Makes 16 (3-inch) pancakes.

Recipe from: Jewish Cooking in America by Joan Nathan.