Sweet Potato Latkes
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Crisp on the edges, tender inside, and deliciously gluten-free, these sweet potato latkes bring a warm twist to a classic favorite. Perfect for Hanukkah (or any cozy night in), they strike the best balance of sweet and savory in every bite.
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 platter latkes
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 gluten-free flour
- 3/4 cup gluten-free matzo meal
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- canola oil, for frying
- applesauce, for serving
- sour cream, for serving
Instructions
- Line two baking sheets with paper towels. Set aside.
- Using the shredder attachment of a food processor, shred the russet potatoes, sweet potatoes, and onions. Place shreds in a large mixing bowl.
- Using a cheese cloth or paper towels, wring out the excess liquid that accumulates from the potatoes and onion.
- In a small mixing bowl, whisk together the eggs. Pour the egg mixture over the potato and onion shreds and mix well.
- Pour the gluten-free flour, gluten-free matzo meal, salt, and garlic powder over the shreds and mix until well combined.
- 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.
- 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.
- 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.
- Serve with apple sauce and sour cream.
Find it online: https://eat-gluten-free.celiac.org/sweet-potato-latkes/