Curried Sweet Potato Latkes
A South Asian twist on the classic Chanukah treat.
I love the classic potato latke. It might be one of my favorite foods of all time. And as the old saying goes, If it ain’t broke, don’t fix it. So I prefer to think of this as a completely different dish, a way to try out new flavors and combinations – after you’ve already had your fill of the traditional potato pancake.
This recipe starts with the sweet potato – the softer, more orange, sweeter variety of the classic spud. Things get even more interesting with the spices. Curry, a traditional Indian spice, is a great pair to the sweet vegetable.
It goes without saying, but frying things isn’t really the healthiest way to eat. If you want to skimp on the oil in this recipe, they won’t be as crispy and delicious. But your heart will thank you.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.