Prep 15 mins
Cook 10 mins
These innovative latkes are great as a first course, side dish or entree. Serve them with chutney and yogurt.
- 2 cups packed coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
- 1⁄2 cup chopped red bell pepper
- 3 tablespoons cornstarch
- 1 (16 ounce) can garbanzo beans, well drained
- 1 egg
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1⁄4 cup chopped cilantro
- 2 teaspoons mustard seeds
- 8 tablespoons vegetable oil
- Combine yams and bell pepper in large bowl.
- Add cornstarch; toss to coat.
- Puree garbanzo beans in processor to coarse paste.
- Add egg, curry powder and salt and blend.
- Transfer mixture to small bowl.
- Mix in cilantro and mustard seeds.
- Stir garbanzo mixture into yam mixture.
- Preheat oven to 325°F.
- Place baking sheet in oven.
- Heat 6 tablespoons oil in large skillet over medium heat.
- Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
- Using back of spoon, spread to 3-inch rounds.
- Cook until brown, about 3 minutes per side.
- Transfer to baking sheet in oven.
- Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary.
- Serve hot.
Absolutely Superb! I simply cannot find words to describe how much we enjoyed these! I made two batches (each 1/2 a recipe) to make a whole batch.. 1/2 of which was made with yams, and 1/2 with russet potatoes. Both were absolutely splendid :-) The red bell pepper really adds such depth to these latkes, and the addition of curry is just marvelous. In 1/2 of the recipe I used cilantro and the other 1/2 I used parsley... both were wonderful! I think that it is really important to mention that any moisture that comes from the potatoes really needs to be drained. Thanks so much for this recipe. I will be making these regularly! :-D
I used some leftover holiday Baked Yams to make these latkes. And they were wonderful! I left out the chopped red pepper and cilantro for expediency (just didn't have time to visit the store), but in my opinion even relatively "plain" these were amazing. And they fry up a beautiful orange color with golden edges. Note: I had sprinkled a bit of brown sugar on my previous baked yams recipe, however the little bit of sweetness although noticeable was actually complimentary to the curry flavors. So I say...If you've got leftover yams, don't be afraid to use 'em. Served with (a version of) Curry Yogurt Roasted Cauliflower. A success, thanks!