CURRIED SWEET POTATO LATKES

Yield 16 3-inch pancakes

Mix the flour, sugar, brown sugar, baking powder, coriander, cumin, turmeric, cayenne, 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 too stiff, add more milk.
Heat ¼ inch oil in a cast iron pan or heavy-bottomed saute pan until it shimmers. Drop in the batter by tablespoons and flatten. Cook several minutes on each side until golden.
Drain on paper towels and serve.

Hungry For More?

We’re celebrating Climate Week with our friends at Spare Tonic and their take on a Spanish classic, the “Spare Tinto”.

This month we’re celebrating Preservation with Liz Neumark’s signature Hot Sauce recipe.

Sharing the perfect way to cool off this summer with our favorite summer cocktails brought to you by our Venue Managers.

This month we’re celebrating Preservation with a Tomato Jam recipe brought to you by Chef Mike Deuel.

This month we’re celebrating Preservation with “Thunder Quickles” brought to you by Teen Students at The Sylvia Center.

This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.

This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.