Curried Sweet Potato Latkes

In a large bowl, mix together:

1/2 cup all-purpose flour

2 tsp sugar

1 tsp brown sugar

1 tsp baking powder

1/2 tsp cayenne powder

2 tsp curry powder

1 tsp cumin

salt and ground black pepper, to taste

To the flour mixture, add

1 large egg, beaten

1/2 cup (or less) milk -- just enough for a stiff batter

1 lb sweet potatoes, peeled and coarsely grated

If batter is too stiff, add a little more milk. Drop batter by spoonfuls into a preheated frying pan containing 1/4 inch of peanut oil. Flatten latkes with back of spatula. Cook on each side until golden, and drain on paper towels. Makes about 16 pancakes.

Recipe by Joan Gussow. In Oct/Nov 2002 issue of Mother Earth News