Recipe of Butternut Squash Sweet Potato & Courgette Curry (Vg)

Curried Sweet Potato Latkes

Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.

Recipe Summary Curried Sweet Potato Latkes

A spicy sweet potato version of a traditional Jewish favorite.

Ingredients | Butternut Squash Sweet Potato & Courgette Curry (Vg)

½ cup all-purpose flour

1 tablespoon curry powder

2 teaspoons white sugar

1 teaspoon brown sugar

1 teaspoon baking powder

1 teaspoon ground cumin

¾ teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon black pepper

2 eggs, lightly beaten

½ cup milk

4 cups peeled, shredded sweet potato

2 cups oil for frying, or as needed

Directions

Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.

Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.

Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.

Drain on paper towels and serve hot.

Keep these latkes small. They don't get quite done if they're too thick.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Butternut Squash Sweet Potato & Courgette Curry (Vg)

prep: 45 mins cook: 10 mins total: 55 mins Servings: 6 Yield: 24 latkes

TAG : Curried Sweet Potato Latkes

Side Dish, Vegetables, Sweet Potatoes,