Smart Bitches, Trashy Books

Spicy Sweet Potato Latkes, Smart Bitch Style

by SB Sarah | December 20, 2011 | Tuesday at 9:02 am | 12 Comments

First, "The Latke Who Wouldn't Stop Screaming," by Lemony Snicket, is an awesome and hilarious book. You will enjoy, guilt free.

Second, I've talked about the Spicy Sweet Potato Latke recipe on Twitter, and folks have been asking me for it, so rather than email it, I'll post it here. 

It's yummy. It's spicy. It's Hanukkah tonight, so grab some oil and fry things with glee. Happy Hanukkah y'all. 

Makes about 24 latkes. Adapted from Taste of Home Magazine.

1/2 cup all purpose flour
2 tsp sugar (I used Splenda one time when I was out of sugar. Worked fine.)
2 heaping tsp curry powder (MORE SPICE BABY YEAH)
1 tsp baking powder
1 tsp brown sugar
1 heaping tsp ground cumin
3/4 tsp salt
1/2 tsp cayenne pepper (like hotter with slow burn as you take another bite? Add more.)
1/4 tsp pepper
scant 1/4 tsp dry mustard

2 eggs beaten (Kinky!)
1/2 cup milk (we used Lactaid because lactose is not a miracle for many in my extended family).

4 cups grated peeled sweet potatoes (I use the grater on my food processor).

plus oil for frying

 

1. Once you've grated the sweet potatoes, put them on a few paper towels or in a colander over a bowl to blot/remove excess moisture.
2. Mix the dry ingredients (flour through mustard). Stir in eggs and milk until blended. 
3. Add sweet potatoes in clumps and fold in with a spatula or your fingers to coat thoroughly. Be gentle, don't break the sweet potatoes too much. 
4. Heat oil in a large nonstick skillet over medium-high heat. I used enough vegetable oil that it was probably between 1/4 and 1/2 inch deep.
5. Drop heaping tablespoonfuls into oil. Let set for about 30 seconds, then press gently to flatten out. In my big honking skillet I could fry about 6 or 7 at a time.
6. Fry for 3-4 minutes per side until golden brown. Add more oil if you need it.

Drain on rack covered with paper towels. Try to avoid eating while they're piping hot (ow. Good luck with that).

NOTES:

I tried making bigger than heaping-tbsp size, and they were soggy in the middle, so keep to the smaller size for browned, crispy latkes with chewy centers. The batter will get soggy at the bottom so stir every now and again to mix the potatoes with the wet stuff.

I like to serve them with honey mustard, chipotle mayo, sour cream, drizzled honey, applesauce with a little chili powder or cayenne mixed in, or whatever else I think will taste good. Just don't reach for the ketchup. That would be not so good.

Happy Hanukkah!