Try this Curried Sweet Potatoe Latkes recipe, or contribute your own.
Suggest a better descriptionMix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if to stiff add more milk. Heat 1/4 inch of peanut oil until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium high heat several minutes on both sides until golden. Drain and serve Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@prodigy.net) on Dec 8, 1997
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 163 | ||
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Calories: 8 | ||
Calories from Fat: 3 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 13mg | 4 % | |
Sodium 9.1mg | 0 % | |
Potassium 14.2mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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