SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
CURRIED SWEET POTATO PANCAKES
Provided by Susan Feniger
Categories Dairy Ginger Onion Vegetable Appetizer Brunch Sauté Vegetarian Yogurt Lunch Spice Root Vegetable Sweet Potato/Yam Seed Coriander Cumin Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 15 cakes; serves 5
Number Of Ingredients 15
Steps:
- Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
- In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
- Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
- Serve warm, topped with the yogurt and scallions.
INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Fry Hanukkah Yogurt Pea Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
- Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with Curry-Lime Yogurt.
CURRIED SWEET POTATO LATKES
Provided by Joan Nathan
Categories Milk/Cream Side Fry Hanukkah Vegetarian Curry Sweet Potato/Yam Kosher Pescatarian Tree Nut Free Soy Free
Yield Yield: 16 three-inch pancakes (D)
Number Of Ingredients 12
Steps:
- 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
- 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
- 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.
CURRIED SWEET POTATO PANCAKES
Steps:
- Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend. In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet. Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through. Serve warm, topped with the yogurt and scallions. * Black mustard seeds: Small round seeds of the black mustard plant, these are much more pungent than white mustard seeds and used extensively in Indian and other Asian cooking.
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- In a large bowl, whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla. Add dry ingredients and stir until just combined.
- Heat a griddle over medium-low heat and grease liberally with butter. Scoop 1/3 cup portions of batter onto the griddle and lightly spread into a circle (the batter will be thick). Cook until set on the bottom, then flip and cook on the other side. Since these pancakes are thick be sure to cook them over low or medium heat; you don't want the outside to burn before the inside is cooked through.
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Cuisine Indian, JewishTotal Time 20 minsCategory AppetizersCalories 139 per serving
- 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 1/8 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.
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- In a large sauté pan, heat ¼ cup of the oil over medium heat. Add the onions and cook for approximately 10 to 15 minutes, stirring occasionally, until caramelized to a golden brown.
- Reduce to low heat and add the spice/ginger mixture. Cook for 1 to 2 minutes more, to toast the spices. Remove from heat and place in mixing bowl.
- Add the yams or sweet potatoes, salt, egg and whole wheat flour to the mixing bowl. Mix the ingredients well to combine.
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