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Chef’s Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Yield 16 3-inch pancakes
1 lb sweet potatoes, peeled and grated
½ cup all-purpose flour
2 tsp sugar
1 tsp brown sugar
1 tsp baking powder
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder
Salt and pepper
2 large eggs, beaten
½ cup milk
Oil
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.
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
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CURRIED SWEET POTATO LATKES Yield 16 3-inch pancakes ...
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy's recipe for Gazpacho...
CURRIED SWEET POTATO LATKES Yield 16 3-inch pancakes ...
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