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Curried Sweet Potato Latkes


These latkes are made in much the same way as traditional latkes, but with sweet potatoes in place of the white potatoes, and a surprising twist with the seasonings.

As with many of our recipes, you can play around with the ingredients. For instance, use wheat flour instead of chickpea, try a mix of sweet and white potato, or experiment with the seasonings.

Curried Sweet Potato Latkes


  • 1 pound sweet potatoes
  • 1/2 cup all chickpea flour
  • 2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne powder
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • ½ cup chopped scallions
  • Salt and freshly ground pepper to taste
  • 2 large eggs, beaten
  • 1/2 cup buttermilk (approximately)
  • oil for frying


  1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, scallions and salt and pepper.
  2. 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 too stiff, add more milk.
  3. Heat 1/4 inch oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden.
  4. Drain on paper towels and serve.

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