Curried Sweet Potato Pancakes
These sweet potato pancakes — deliciously spiced with a blend of curry, cumin, ginger and cayenne pepper — are worth every bite.
Ingredients
- 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
Instructions
- Coarsely grate sweet potatoes in a food processor (you can also use a hand grater). Set aside.
- 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.
- 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.
- *Ideally, these should 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.
- Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the pancakes when frying.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 2 pancakes
- Calories: 139
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 20 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 219 mg
- Cholesterol: 47 mg