Recipe: Spicy Yam Latkes

Happy Hanukkah! I love yams and Jewish holidays, so voila, yam latkes. These taste pretty good eaten with cranberry chutney.

Spicy Yam Latkes

1 lb. yams, peeled and coarsely grated
1/4 cup amaranth flour

1/4 cup whole wheat flour, or soaked and rinsed quinoa
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon red chilli powder
1 teaspoon ground coriander seed

1 teaspoon ground turmeric
1 teaspoon ground cumin seed
Salt and freshly ground pepper to taste
3 medium eggs, beaten
about 1/2 cup yogurt
Oil for frying

In a medium-sized bowl mix the flours, brown sugar, baking powder, spices, and salt and pepper. Mix in the eggs and as much yogurt as needed to make a stiff batter. Mix in the yams; the batter should be moist. If it seems stiff, add a bit more yogurt.

Fill a frying pan about 1/4" up the sides with oil and heat over medium high heat. When the oil is hot, drop tablespoonfuls of batter in it and flatten them with the back of the spoon or a spatula. Fry the latkes over medium-high heat several minutes on each side until golden. Drain on paper towels.