CURRIED SWEET POTATO LATKES
I first tasted these at a Hanukkah party in Pueblo, Colorado. The first bite got me hooked. I love this unusual take on traditional potato latkes. -Rachel Garcia, Arlington, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 24 latkes.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat., Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.
Nutrition Facts : Calories 241 calories, Fat 20g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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Henry Morgan
[email protected]These latkes were easy to make and very flavorful. I loved the combination of sweet potato and curry. I will definitely be making them again.
Mitha A
[email protected]Just made these latkes and they are delicious! The curry flavor is subtle but definitely there. I served them with a side of chutney and they were perfect.
Nirob Dey
[email protected]I made these latkes for a brunch party and they were a huge success! Everyone loved them, even the picky eaters. I'll definitely be making them again.
Karwan Toheed940
[email protected]These latkes were a bit too spicy for my taste, but I still enjoyed them. The sweet potato and curry flavors were a nice combination.
Janea Hall
[email protected]Meh. I thought these latkes were bland and boring. I wouldn't make them again.
Tammi Hoskin
[email protected]I'm always looking for new ways to use sweet potatoes, and these latkes definitely fit the bill. They're easy to make and packed with flavor. I especially love the curry powder and cumin.
Andrea Alvarado
[email protected]These latkes were a hit at my dinner party! The combination of sweet potato, curry, and spices was unique and flavorful. I served them with a dollop of yogurt and a sprinkle of cilantro, and they were devoured in minutes.