Curried Sweet Potato, Carrot, and Parsnip Latkes with Harissa Yogurt
- 1/4 cup plain Greek yogurt (2% works well too)
- 2 teaspoons fresh lemon juice, or to taste
- 2 teaspoons harissa, or to taste
- Pinch of fine sea salt, or to taste
- Pomegranate arils, for garnish
- 2 medium sweet potatoes or yams (454 grams; 1 pound), peeled and coarsely grated
- 1 large carrot (170 grams; 6 ounces), peeled and coarsely grated
- 1 medium parsnip (71 grams; 2 1/2 ounces), peeled and coarsely grated
- 1/4 cup all-purpose flour
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons grated fresh ginger, or to taste
- 1 teaspoon fresh lemon juice, or to taste
- 1 teaspoon garam masala, or to taste
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg, or to taste
- Pinch of cayenne pepper
- 2 large eggs, lightly beaten
- Grape seed or canola oil, for frying
- This recipe is vegetarian
- Produce
- Carrot (170 grams, large (1)
- Cilantro, fresh (2 tablespoons)
- Ginger, fresh (2 teaspoons)
- Parsnip (71 grams, medium (1)
- Pomegranate arils (1)
- Sweet potatoes or yams (454 grams, medium (2)
- Condiments
- Harissa (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Baking powder (1/2 teaspoon)
- Cayenne pepper (1 Pinch)
- Garam masala (1 teaspoon)
- Grape seed or canola oil (1)
- Nutmeg (1/4 teaspoon)
- Sea salt, fine (1 Pinch)
- Sea salt, fine (1 teaspoon)
- Drinks
- Lemon juice, fresh (3 teaspoons)
- Dairy
- Greek yogurt, plain (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on sassyradish.com
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Published December 11, 2012 (2 months ago).
76 people saved this recipe.
