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Mix 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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