Curry Sweet Potato Latkes with Maple Greek Yogurt
Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish, in regards to this recipe. Why? I have no freakin' idea. I do Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous! You know what else is ridiculous? These sweet potato latkes! Ridiculously good. And is it Hanukkah or Chanukah? Can someone let me know?
Halve and mince 1/2 of a red onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.
Clean 2 medium sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!
When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute. Yum!
Next we are going to combine 3 eggs, 3/4 cup of flour, 1 teaspoon of salt and 1 tablespoon of curry powder, using a whisk.
In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.
Using a cast iron skillet, heat a couple tablespoons of vegetable oil in the pan over a medium high heat until it is shimmering. You're going to want about an 1/8 of a cup of vegetable oil on hand.
Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.
When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
To make the yogurt mixture, simple mix 6 ounces of Greek yogurt with 1 tablespoon of maple syrup.
Add a dollop of yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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