Vanessa’s Gluten-Free Sweet Potato Latkes

• Course Appetizer
• Cuisine Holiday

Prep time

Cook time

Servings

Ingredients

• 4 large russet potatoes rinsed and peeled
• 4 large sweet potatoes rinsed and peeled
• 2 large sweet yellow onions skin removed
• 5 large eggs
• 1 cup King Arthur Gluten-Free Measure for Measure Flour
• 3/4 cup Manischewitz Gluten-Free Matzo Meal
• 2 tsp kosher salt
• 2 tsp Garlic Powder
• canola oil for frying
• Applesauce for serving
• sour cream or serving

Instructions

1. Line two baking sheets with paper towels. Set aside.
2. Using the shredder attachment of a food processor, shred the russet potatoes, sweet potatoes, and onions. Place shreds in a large mixing bowl.
3. Using a cheese cloth or paper towels, wring out the excess liquid that accumulates from the potatoes and onion.
4. In a small mixing bowl, whisk together the eggs. Pour the egg mixture over the potato and onion shreds and mix well.
5. Pour the gluten-free flour, gluten-free matzo meal, salt, and garlic powder over the shreds and mix until well combined.
6. Heat approximately ½-inch of canola oil in a skillet set over medium-high heat. Test that the oil is ready by placing one shred of potato into it. If it bubbles immediately, you’re ready to start frying.
7. Form a small handful of the latke mix into a rounded disk and place into the oil. Fry until the edges turn golden. Flip over and cook until the other side is golden, about 3 minutes per side. Repeat with all remaining latke mix.
8. Remove cooked latkes from pan and drain on paper towel-lined baking sheets. Cover with foil to keep warm until all latkes are ready to eat.
9. Serve with apple sauce and sour cream.