Curried Sweet Potato Fritters (Pancakes) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These have just the perfect combination of flavors. If you like curry then you will love these! If you make the pancakes about 3 inches in size you should get anywhere from 30-35 pancakes. The complete recipe may be cut in half. You can make these hours in advance, fry or bake in oven to re-crisp. Ingredients:
2 lbs sweet potatoes, peeled |
1 cup all-purpose flour (yes, add in 1 cup flour!) |
1 tablespoon sugar (can use less) |
2 -3 teaspoons brown sugar |
2 teaspoons baking powder |
1/2-1 teaspoon cayenne pepper (or to taste) |
1 tablespoon curry powder (can use less) |
2 teaspoons cumin |
salt and pepper |
4 eggs, slightly beaten |
3/4 cup milk (more if needed) |
oil (for frying, vegetable or peanut oil) |
Directions:
1. Grate the sweet potatoes on a coarse grater.
2. In another large bowl mix together flour, white sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
3. Add in the slightly beaten eggs to the spice/flour mixture and whisk just enough milk to make a stiff batter (you might use more than 3/4 cup milk for this.
4. The batter should be moist but not runny, if the batter is stiff then add/whisk in a bit more milk, but start with 3/4 cup, adding/whisking in more if needed.
5. Add in the grated sweet potatoes; mix to combine with a wooden spoon (if you find that the batter is too runny after you add in the grated sweet potatoes then add in a bit more flour, too dry then add in a bit more milk).
6. Heat oil in a large frypan until hot but not smoking.
7. Drop the batter by tablespoons in the hot oil and flatten slightly.
8. Fry over medium heat for several minutes on each side until golden.
9. Drain on paper towels.
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