Curried Sweet Potato Latkes
Golden, crispy, and bursting with bold flavors, Curried Sweet Potato Latkes take a delightful twist on the traditional latke recipe by infusing warming spices like curry powder and cumin. These simple yet exotic potato pancakes combine the natural sweetness of grated sweet potatoes with the savory kick of a perfectly seasoned batter, delivering a taste that’s both comforting and adventurous. Ready in just 40 minutes, this recipe is ideal for weeknight dinners, festive gatherings, or whenever you crave a creative appetizer. Pair these latkes with a dollop of creamy yogurt or tangy chutney, and garnish with fresh cilantro for an irresistible finishing touch. Perfect for vegetarians and perfect for impressing your guests, these crispy pancakes are a must-try for lovers of creative comfort food.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 small yellow onion
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil
- 2 tablespoons fresh cilantro
- optional yogurt or chutney for serving
Instructions
Peel the sweet potatoes and grate them using a box grater or a food processor fitted with a shredding blade. Transfer the grated sweet potatoes into a large mixing bowl.
Grate the onion and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Add the grated onion to the bowl with the sweet potatoes.
In a small bowl, whisk the eggs and pour them into the mixing bowl with the sweet potatoes and onion.
Add the flour, curry powder, ground cumin, salt, and black pepper to the mixture. Stir until everything is evenly combined and the mixture holds together when pressed.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, use a tablespoon or small ice cream scoop to drop spoonfuls of the latke mixture into the pan. Flatten each spoonful gently with the back of the spoon to form a pancake shape.
Cook the latkes for 3–4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan; work in batches if necessary.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven if needed.
Garnish the latkes with freshly chopped cilantro and serve hot with yogurt or chutney on the side, if desired.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
