This recipe was originally published in 2017.
This variation on potato pancakes pops with flavor and a bit of spiciness. A dollop of crème fraiche balances the heat of these curry sweet potato latkes but if you prefer less spice, cut back on the chipotle and curry. This recipe can be made with egg replacement; see instructions below.
EGG-FREE: For Egg-Free Curried Sweet Potato Latkes, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool. Add this mixture to replace 2 eggs in step 2.
Food editor Beth Hillson is a chef and cooking instructor. She is the author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (DaCapo Lifelong).Yields 18 latkes
- ¼ cup potato starch (not potato flour)
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon chipotle pepper
- 1/4 teaspoon black pepper
- 4-5 cups peeled, shredded sweet potato (about 1 pound)
- 2 eggs, lightly beaten
- 2-3 tablespoons gluten-free chicken stock or coconut milk
- ½ cup dried currants, optional
- ¼ cup olive oil or canola oil, as needed for frying
- Crème fraiche or sour cream, for serving
1Combine potato starch, curry powder, brown sugar, salt, chipotle pepper and black pepper in a bowl. Stir in shredded sweet potatoes and toss until cooked.
2In a separate bowl, whisk together eggs and chicken stock. Stir into potato mixture and fold in currants, if using.
3Add enough oil to a heavy skillet to cover the bottom. Heat pan over medium heat.
4Drop latke batter by tablespoons into hot oil, using a spatula to flatten each latke. Fry until well browned, about 3 to 5 minutes per side.
5Remove from pan and drain on paper towels. Serve hot with dollops of crème fraiche.
6If not serving latkes immediately, preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Transfer latkes to prepared baking sheet and keep them warm in preheated oven until served, up to 20 minutes, or reheat in a preheated 350°F oven 20 minutes before serving.