Curried Sweet Potato Fritters (Pancakes)
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
35 (3-inch) pancakes
ingredients
- 2 lbs sweet potatoes, peeled
- 1 cup all-purpose flour (yes, add in 1 cup flour!)
- 1 tablespoon sugar (can use less)
- 2 -3 teaspoons brown sugar
- 2 teaspoons baking powder
- 1⁄2 - 1 teaspoon cayenne pepper (or to taste)
- 1 tablespoon curry powder (can use less)
- 2 teaspoons cumin
- salt and pepper
- 4 eggs, slightly beaten
- 3⁄4 cup milk (more if needed)
- oil (for frying, vegetable or peanut oil)
directions
- Grate the sweet potatoes on a coarse grater.
- In another large bowl mix together flour, white sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
- Add in the slightly beaten eggs to the spice/flour mixture and whisk just enough milk to make a stiff batter (you might use more than 3/4 cup milk for this.
- The batter should be moist but not runny, if the batter is stiff then add/whisk in a bit more milk, but start with 3/4 cup, adding/whisking in more if needed.
- Add in the grated sweet potatoes; mix to combine with a wooden spoon (if you find that the batter is too runny after you add in the grated sweet potatoes then add in a bit more flour, too dry then add in a bit more milk).
- Heat oil in a large frypan until hot but not smoking.
- Drop the batter by tablespoons in the hot oil and flatten slightly.
- Fry over medium heat for several minutes on each side until golden.
- Drain on paper towels.
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Reviews
-
Very tasty! Crisp on the outside, moist and tender on the inside. Love the slightly exotic curry flavour! (Didn't have any cayenne, but will definitely add it next time) I did healthy them up a bit, subbing whole-wheat flour, leaving the peel on the sweet potato and using non-stick spray to cook instead of oil, so they weren't quite as good as they could have been I think (everything tastes better fried ;). I had them for brunch with low-fat sour cream and a couple of poached eggs on the side. Thanks Kittencal!