- 2 large sweet potatoes, about 1¼ pounds, peeled and grated
- ½ pound Yukon Gold Potatoes, peeled and grated
- ½ cup flour
- 2 eggs
- ½ cup scallions, finely chopped
- 1 teaspoon ginger, grated
- 1 tablespoon red curry paste
- 1 cup Greek yogurt
- Juice of a lime
- Vegetable oil
Preheat the oven to 250°F.
In a large bowl, combine the grated potatoes, ginger, scallions, curry paste and eggs. Stir in the flour and season with salt and pepper.
Heat a ½-inch of oil in a skillet over medium-high heat. Once the oil is hot, make 2½-inch patties with the potato mixture, keeping them thin so the potatoes cook through. If they are falling apart, add more flour to the mixture. Place the patties directly into the oil and continue to make the patties until there are 6 or so in the pan. Do not over crowd. Fry the potatoes for about 3 minutes on each side. Transfer the latkes to a paper towel lined plate. Add more oil to the pan and continue with the remaining latke mixture.
Place the latkes on a baking sheet in the oven to keep warm if you are not serving immediately.
Combine the yogurt and lime in a small bowl. Serve with the warm latkes and garnish with additional scallions and cilantro.