Curry powder lends a lot of flavor and a touch of heat to these vibrant sweet potato latkes. They’re great with homemade applesauce and sour cream, though it’s even more fun to take a cue from their Indian inspiration and serve them with mango chutney and Cucumber Mint Raita.
Make It A Meal: Serve these latkes alongside Indian-Spiced Salmon or Persian Roast Chicken. Green Beans with Pecans and Date Syrup make an ideal veggie side. And this Tropical Mango Upside Down Cake isn't just the perfect sweet finish to the meal, it's also a great way to use up some of the leftover coconut milk you'll have after making the latkes.
Ingredient Tip: Curious about curry powder? Here's a little background on the spice blend. If you don't have a store-bought blend on hand, you can make your own. There are lots of recipes, but this simple one from Thai Food Expert Darlene Schmidt is a good place to start.
- 1 1/2 pounds sweet potatoes (about 2 large, peeled and shredded)
- 1/2 cup flour (all-purpose OR white whole wheat)
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs (lightly beaten)
- 1/2 cup coconut milk (canned, preferably full fat)
- 1/2 cup canola oil (or amount needed for frying, you can also use a mix of olive and grapeseed oil or just grapeseed oil)
- Preheat the oven to 200° F. Line a large rimmed baking sheet with parchment paper and set aside.
- Place the grated sweet potatoes in a large bowl. In another bowl, whisk together the flour, curry powder, baking soda, and salt. Add the flour mixture to the sweet potatoes and toss together to coat.
- Add the eggs and coconut milk to the sweet potatoes and mix well.
- Add ¼ inch of oil to a large, heavy skillet. Heat over medium-high heat until the oil is shimmering but not smoking. Test the temperature by dropping a few sweet potato shreds into the oil – if it sizzles, it is warm enough to begin frying latkes.
- Drop the latke batter into the hot oil by the heaping tablespoonful, and flatten each slightly with the back of the spoon. (Take care not to crowd the pan – depending on the size of your skillet, you’ll probably be able to fry 4 or 5 latkes at a time.) Fry the latkes on the first side for 2-3 minutes, or until the undersides are golden brown. Flip the latkes and fry for 2-3 minutes more. (If the latkes are browning too quickly, lower the heat slightly.)
- Transfer the latkes to a paper towel-lined plate to drain, then place on the baking sheet and keep warm in the oven while you fry the rest of the latkes. Serve immediately with applesauce and/or sour cream or raita. Enjoy!