Sweet Potato Pancakes
INGREDIENTS:
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
2 eggs, beaten
1/2 cup vegetable oil for frying
1/2 cup milk
PREPARATION
Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Potato Croquettes
INGREDIENTS:
4 large Russet potatoes, peeled
1 small onion, peeled
2 eggs, beaten
3 tablespoons bread crumbs
2 tablespoons milk or cream
2 teaspoons chives, fresh or frozen
1 small garlic clove, crushed
salt and pepper, to taste
PREPARATION:
Grate potatoes and onion with food processor; transfer to large bowl. Or, grate the potatoes and onion by hand into a large bowl. Add remaining ingredients to make a thick batter. If the batter is too thin, add more bread crumbs until you can easily pick the batter up in your hands. Form into 4 to 6 pancakes. Heat a skillet with 2 tablespoons unsalted butter or regular margarine or vegetable oil until the fat is hot.
Add the potato pancakes a few at a time in order not to crowd the skillet. Cook on both sides until brown and thoroughly cooked. Sprinkle with salt and pepper. Keep warm on paper towels in a very low (200 degree) oven.
Serves 4 to 6.
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