Curried Sweet Potato Pancakes
Total Time
20 Minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
~16 pancakes
- 1 pound sweet potatoes, peeled
- ½ cup all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- Scant ¼ teaspoon cayenne pepper (use less if you don't like heat)
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 scallions
- 2 large eggs, beaten
- Approximately 4 tablespoons milk
- Peanut oil, for frying
- Applesauce, optional for serving
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Preparation
Step 1
Coarsely grate sweet potatoes in a food processor (you can also use a hand grater). Set aside.
Step 2
Combine flour, brown sugar, baking powder, cayenne, curry powder, cumin, ginger, and salt in medium bowl and mix well. Add scallions, eggs, 4 tablespoons milk and sweet potatoes and stir to combine. Batter should be moist but not runny; if too stiff, add a tablespoon more milk at a time until consistency is right.
Step 3
Line a baking sheet with several paper towels and set next to stove. Heat ¼-inch of oil in large nonstick skillet until barely smoking. Drop heaping tablespoons (about ⅛ cup) in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve immediately. Serve with applesauce if desired.
Step 4
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Chef's notes
Ideally, these sweet potato pancakes should be served right away. To reheat leftovers, place sweet potato pancakes on rack over baking sheet in 350-degree oven until hot and crisp.
Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the pancakes when frying.
