How To Make Curried Sweet Potato Pancakes
Sweet potato pancakes are warmly spiced with cayenne, ginger, cumin, and curry. This is a great savory alternative to your usual pancakes.
Serves:
Ingredients
- 1lbsweet potatoes,peeled
- ½cupall purpose flour
- 1tbsplight brown sugar
- 1tspbaking powder
- ¼tspscant cayenne pepper
- 2tspcurry powder
- 1tspcumin
- 1tspground ginger
- 1tspsalt
- 2scallions
- 2largeeggs,beaten
- 4tbspmilk
- peanut oil,for frying
- applesauce,optional for serving
Instructions
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Coarsely grate sweet potatoes in a food processor. Set aside.
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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.
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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.
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Drop heaping tablespoons in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden.
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Drain on paper towels and serve immediately. Serve with applesauce if desired.
Nutrition
- Calories: 60.01kcal
- Fat: 1.47g
- Saturated Fat: 0.39g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.59g
- Polyunsaturated Fat: 0.36g
- Carbohydrates: 9.97g
- Fiber: 1.18g
- Sugar: 2.02g
- Protein: 1.86g
- Cholesterol: 23.63mg
- Sodium: 107.28mg
- Calcium: 42.56mg
- Potassium: 126.57mg
- Iron: 0.69mg
- Vitamin A: 214.33µg
- Vitamin C: 1.07mg
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