It’s not hard to make a good latke. I mean, they’re fried crispy potato cakes–what’s not to like? But these curried sweet potato latkes are so good. Especially if you, like me, have a soft spot for Indian flavors.
The combination of curry powder, cumin, and fresh ginger with sweet potatoes is a no-brainer. And if you have a food processor to shred the sweet potatoes, these latkes come together in a few minutes (a box grater works, too, but requires a little more elbow grease).
Dollops of tangled sweet potato batter fry up into crisp, fragrant cakes with lacy edges.
While the curried sweet potato latkes are plenty delicious unadorned, I like to top them with plain yogurt to add a cooling note to the warm spices and, while I have the food processor out, I like to zizz up a quick cilantro mint chutney for a hit of bright acidity. You certainly don’t have to make the chutney, but, really, it’s so worth the extra minute of work.
Curried Sweet Potato Latkes with Cilantro Mint Chutney
These latkes come together in a few minutes with the help of a food processor, but you can shred the sweet potatoes on a box grater. The combination of curry powder, cumin, and fresh ginger with sweet potato works incredibly well here. Because curry powders and spice tolerances vary, you may want to adjust the spice levels to your taste. I like to serve these with plain, full-fat yogurt and the cilantro mint chutney, which only takes an extra minute if you already have the food processor out, but they’re good enough to serve plain if you’re a cilantro hater or don’t want to bother.
For the latkes
- 1 pound sweet potatoes, peeled and shredded (about 2 large sweet potatoes)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 inch piece of ginger, peeled and grated
- 2 eggs
- 1/4 cup milk
- neutral oil, such as canola or grapeseed, for frying
For the cilantro mint chutney
- 1 cup cilantro leaves and tender stems
- 1/2 cup mint leaves
- 1/2 inch piece of ginger, peeled
- 1/2 green chili or to taste
- 2 cloves garlic, peeled
- juice of one lemon
Make the latkes
Add the shredded sweet potatoes, flour, baking powder, cayenne, curry powder, cumin, salt, and grated ginger to a large mixing bowl and stir until well mixed. In a separate bowl, add the eggs and milk and beat with a fork. Add the wet mixture to the sweet potato mixture and stir until all the ingredients are thoroughly moistened.
Heat a 1/4 inch of oil in a cast iron skillet or frying pan over medium-high heat until the oil shimmers and almost smokes. Add a piece of shredded sweet potato to test the heat–if it sizzles immediately it’s ready. Drop a mounded tablespoon of batter into the pan and flatten. Add as many latkes as fit comfortably in the pan (in a 10-inch pan probably 3-4). Fry on each side for a few minutes, or until golden. Drain on paper towels. Serve, topped with yogurt and cilantro mint chutney if you like.
Make the chutney
Add cilantro, mint, ginger, chili, garlic, and lemon juice to a food processor and pulse until it forms a smooth paste. Add a little water if it’s too thick.