Nutrition balance score
Great
Glycemic Index
62
Moderate
Glycemic Load
3
Low
Nutrition per serving
Calories26 kcal (1%)
Total Fat0.5 g (1%)
Carbs4.6 g (2%)
Sugars0.7 g (1%)
Protein0.9 g (2%)
Sodium59.6 mg (3%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
For the latkes

1 poundsweet potatoes
peeled and shredded

½ cupall-purpose flour

1 teaspoonbaking powder

¼ teaspooncayenne pepper

2 teaspoonscurry powder

1 teaspoonground cumin

½ teaspoonkosher salt

0.5 inchginger
piece, peeled and grated

2eggs

¼ cupmilk

neutral oil
such as canola or grapeseed, for frying
For the very optional, tbh unnecessary cilantro mint chutney
Instructions
Make the latkes
Step 1
1. Add the shredded sweet potatoes, flour, baking powder, cayenne, curry powder, cumin, salt, and grated ginger to a large mixing bowl and stir until well mixed. In a separate bowl, add the eggs and milk and beat with a fork. Add the wet mixture to the sweet potato mixture and stir until all the ingredients are thoroughly moistened.
Step 2
2. Heat a 1/4 inch of oil in a cast iron skillet or frying pan over medium-high heat until the oil shimmers and almost smokes. Add a piece of shredded sweet potato to test the heat--if it sizzles immediately it's ready. Drop a mounded tablespoon of batter into the pan and flatten. Add as many latkes as fit comfortably in the pan (in a 10-inch pan probably 3-4). Fry on each side for a few minutes, or until golden. Drain on paper towels. Serve, topped with yogurt and cilantro mint chutney if you like.
Make the chutney
Step 3
1. Add cilantro, mint, ginger, chili, garlic, and lemon juice to a food processor and pulse until it forms a smooth paste. Add a little water if it's too thick.
Notes
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