We had our annual Festival of Lights party at our new house last night. Whitney, Josh, and Sarah brought the house down with their Noodle Kugel, Roasted Asparagus, and Brussel Sprout Salad. I added a new dish to my Hanukkah table with these Sweet Potato Curry Latkes. I made the traditional potato latkes and these ones blew them away. I loved the sweetness of the potatoes and the heat of the curry and the earthy cumin. I highly recommend that you give these a try to spice up your Hanukkah dinner! I pulled my patented ET move of going upstairs to "rest my eyes" for a minute and waking up in the morning having missed the second half of the party. Cooking tuckers me out! I then proceeded to eat a latke for breakfast this morning and it was equally delicious the second time around.
Sweet Potato Curry Latkes
2 large sweet potatoes
1 cup flour
1 bunch green onions
1 Tbs. curry powder
1 tsp. cumin
1 tsp. salt
1/4 cup milk
oil for frying (I used canola oil)
1. In a large bowl, grate the sweet potatoes. I have a food processor, so I used the grater on that, which makes this while thing much easier.
2. Add the eggs, milk, flour, curry powder, cumin, and salt.
3. Thinly slice the green onions and add them to the mix.
4. Mix this all thoroughly. I used my hands, since they are my best tools.
5. You can make your latkes any size you like. I use about 1/4 cup for each latke. Heat some oil in a pan until hot and drop in your latkes.
6. Cook on each side for about 4-5 minutes, until golden brown.
7. Too keep them warm and crispy, set them on a baking sheet and keep them in the oven. Mine was at 350 for my chicken, so I popped the latkes in with that.
8. Serve them up with your dinner and enjoy!
I like them with sour cream or plain yogurt as a garnish.
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