Curried Sweet Potato Fritters Pancakes Recipes

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SWEET POTATO FRITTERS



Sweet Potato Fritters image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 24 fritters

Number Of Ingredients 10

Canola oil
1 large sweet potato (about 1 cup)
4 tablespoons melted salted butter
1 egg
1/4 cup bread crumbs
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)
1/2 cup fresh or thawed frozen corn
1 cup sour cream

Steps:

  • In a shallow pan, heat oil to 350 degrees F.
  • Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.

CURRIED SWEET POTATO LATKES



Curried Sweet Potato Latkes image

A spicy sweet potato version of a traditional Jewish favorite.

Provided by Baritone Bob

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 6

Number Of Ingredients 13

½ cup all-purpose flour
1 tablespoon curry powder
2 teaspoons white sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon black pepper
2 eggs, lightly beaten
½ cup milk
4 cups peeled, shredded sweet potato
2 cups oil for frying, or as needed

Steps:

  • Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
  • Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.
  • Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.
  • Drain on paper towels and serve hot.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 30.1 g, Cholesterol 56.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 451.2 mg, Sugar 7 g

CURRIED SWEET POTATO FRITTERS



Curried Sweet Potato Fritters image

I have recently been on a hunt for some meat free dining options for a variety of reasons. I found this on vegetariantimes.com They sound amazing! "These Indian-inspired fritters also make great hors d'oeuvres-simply use scant 1-tablespoon dollops of the fritter mixture when cooking!"

Provided by SarahBeth

Categories     Healthy

Time 45m

Yield 12 fritters, 6 serving(s)

Number Of Ingredients 9

3 large eggs
1/2 cup fine yellow cornmeal
2 tablespoons curry powder
1 teaspoon grated fresh ginger
1 large sweet potato, peeled and grated (4 cups)
1/2 cup finely diced onion
1/2 cup frozen green pea, thawed
2 tablespoons poppy seeds (optional)
1/4 cup mango chutney (optional)

Steps:

  • Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
  • Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
  • Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.

Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 93, Sodium 76.8, Carbohydrate 17.9, Fiber 3.3, Sugar 2.8, Protein 5.9

CURRIED SWEET POTATO PANCAKES



Curried Sweet Potato Pancakes image

Provided by Susan Feniger

Categories     Dairy     Ginger     Onion     Vegetable     Appetizer     Brunch     Sauté     Vegetarian     Yogurt     Lunch     Spice     Root Vegetable     Sweet Potato/Yam     Seed     Coriander     Cumin     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 15 cakes; serves 5

Number Of Ingredients 15

1 1/2 tablespoons cumin seeds
1 teaspoon black mustard seeds*
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
Pinch of fennel seeds
1 tablespoon minced peeled fresh ginger
1/4 cup plus 1 tablespoon canola oil
2 to 3 white onions, chopped (4 cups)
2 1/2 pounds red yams or sweet potatoes, grated (4 cups)
5 tablespoons whole wheat flour
1 large egg, beaten
1 1/2 teaspoons kosher salt
1 cup plain yogurt
1/2 cup chopped scallions, white and green parts, for garnish

Steps:

  • Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
  • In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
  • Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
  • Serve warm, topped with the yogurt and scallions.

CURRIED SWEET POTATO SURPRISE



Curried Sweet Potato Surprise image

I was given a recipe as an alternative to the traditional 'sweet' sweet potato dishes. I was very dubious at first, but I went ahead, made it with fresh sweet potatoes (not canned, as they are not available in Canada), made my own adjustments and gave it a go. The finished product looked, smelled and tasted FANTASTIC! Not mushy, and the flavors mingle beautifully! People are pleasantly surprised when they taste it. Enjoy!

Provided by Karin

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (29 ounce) can pears, drained and chopped
1 (29 ounce) can sliced peaches, drained
1 (15 ounce) can pineapple chunks, drained
2 cups peeled cubed sweet potato
⅓ cup butter
¼ cup brown sugar
1 tablespoon curry powder, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
  • Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
  • Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
  • Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 104.3 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 152.2 mg, Sugar 72.8 g

CURRIED SWEET POTATO LATKES



Curried Sweet Potato Latkes image

Provided by Joan Nathan

Categories     Milk/Cream     Side     Fry     Hanukkah     Vegetarian     Curry     Sweet Potato/Yam     Kosher     Pescatarian     Tree Nut Free     Soy Free

Yield Yield: 16 three-inch pancakes (D)

Number Of Ingredients 12

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying

Steps:

  • 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, 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 of peanut 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. Drain on paper towels and serve.

GINGERED SWEET POTATO PANCAKES



Gingered Sweet Potato Pancakes image

Ginger offers a surprisingly pleasant taste to these golden sweet-potato pancakes shared by Mildred Sherrer of Bay City, Texas. Slightly crispy on the outside, they have a tender texture your family's sure to love.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 9

3 medium sweet potatoes, peeled and shredded
1 medium potato, peeled and shredded
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/3 cup finely chopped onion
1 tablespoon minced fresh gingerroot
3/4 teaspoon salt
1/2 teaspoon pepper
3 teaspoons canola oil, divided

Steps:

  • In a bowl, combine the first eight ingredients; toss to mix well. In a nonstick skillet coated with cooking spray, heat 1 teaspoon of oil over medium heat. Drop batter by 1/4 cupfuls into skillet; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Repeat with remaining oil and batter.

Nutrition Facts :

CURRIED SWEET POTATO LATKES



Curried Sweet Potato Latkes image

I first tasted these at a Hanukkah party in Pueblo, Colorado. The first bite got me hooked. I love this unusual take on traditional potato latkes. -Rachel Garcia, Arlington, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 24 latkes.

Number Of Ingredients 13

1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons curry powder
1 teaspoon baking powder
1 teaspoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
2 eggs, lightly beaten
1/2 cup 2% milk
4 cups grated peeled sweet potatoes
Oil for frying

Steps:

  • In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat., Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.

Nutrition Facts : Calories 241 calories, Fat 20g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CURRIED SWEET POTATO FRITTERS (PANCAKES)



Curried Sweet Potato Fritters (Pancakes) image

These have just the perfect combination of flavors. If you like curry then you will love these! If you make the pancakes about 3 inches in size you should get anywhere from 30-35 pancakes. The complete recipe may be cut in half. You can make these hours in advance, fry or bake in oven to re-crisp.

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 25m

Yield 35 (3-inch) pancakes

Number Of Ingredients 12

2 lbs sweet potatoes, peeled
1 cup all-purpose flour (yes, add in 1 cup flour!)
1 tablespoon sugar (can use less)
2 -3 teaspoons brown sugar
2 teaspoons baking powder
1/2-1 teaspoon cayenne pepper (or to taste)
1 tablespoon curry powder (can use less)
2 teaspoons cumin
salt and pepper
4 eggs, slightly beaten
3/4 cup milk (more if needed)
oil (for frying, vegetable or peanut oil)

Steps:

  • Grate the sweet potatoes on a coarse grater.
  • In another large bowl mix together flour, white sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
  • Add in the slightly beaten eggs to the spice/flour mixture and whisk just enough milk to make a stiff batter (you might use more than 3/4 cup milk for this.
  • The batter should be moist but not runny, if the batter is stiff then add/whisk in a bit more milk, but start with 3/4 cup, adding/whisking in more if needed.
  • Add in the grated sweet potatoes; mix to combine with a wooden spoon (if you find that the batter is too runny after you add in the grated sweet potatoes then add in a bit more flour, too dry then add in a bit more milk).
  • Heat oil in a large frypan until hot but not smoking.
  • Drop the batter by tablespoons in the hot oil and flatten slightly.
  • Fry over medium heat for several minutes on each side until golden.
  • Drain on paper towels.

Nutrition Facts : Calories 50.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 24.9, Sodium 46, Carbohydrate 9.1, Fiber 0.9, Sugar 1.8, Protein 1.7

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