Serves 4
45 min
Gluten-Free Sweet Potato Latkes
Recipe GLPR2c268d7525e975
Crispy pan-fried potato and onion pancakes made with sweet potatoes and gluten-free rice flour. These golden latkes are a traditional Jewish favorite, naturally vegetarian and gluten-free, and perfect served warm with sour cream and applesauce.
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Ingredients
1 medium onion, peeled
1 pound sweet potatoes, peeled (about 2 large sweet potatoes)
1/2 cup white rice flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 large eggs, beaten
Vegetable oil for frying
Sour cream for serving
Applesauce for serving
Directions
Using a box grater or food processor, grate the peeled onion and sweet potatoes into a large bowl. Work quickly to prevent the potatoes from oxidizing.
Transfer the grated mixture to a clean kitchen towel or cheesecloth and squeeze firmly over a sink to extract as much moisture as possible. This step is essential for crispy latkes.
Return the drained mixture to the bowl. Add the rice flour, salt, and black pepper, and stir until evenly combined.
Pour in the beaten eggs and mix thoroughly until the batter is well incorporated with no dry flour remaining.
Heat approximately 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, about 3 minutes.
Working in batches, spoon heaping tablespoon-sized portions of batter into the hot oil. Use the back of a spoon to gently flatten each mound into a disk about 2 inches wide.
Fry for 3 to 4 minutes on the first side until golden brown and crispy. Flip carefully using a thin spatula.
Fry the second side for another 3 to 4 minutes until equally golden and crispy. Transfer finished latkes to a plate lined with paper towels to drain excess oil.
Serve the warm latkes immediately with sour cream and applesauce on the side.
