Serves 18
45 min
Sweet Potato Latkes - Gluten Free
Recipe GLPRebece8cc27b76d
Crispy golden latkes made with shredded sweet potatoes, bound with eggs and gluten-free flour, then pan-fried until the edges are caramelized. These tender-inside, crunchy-outside patties are a naturally dairy-free and vegetarian take on this traditional Jewish favorite.
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Ingredients
5 medium to large garnet sweet potatoes, peeled
1/2 cup finely diced onion
2 large eggs
1/4 cup gluten-free flour blend
2 teaspoons baking powder
Salt to taste
Black pepper to taste
Olive oil for pan-frying
Directions
Peel and finely shred the sweet potatoes using a box grater or food processor. Transfer the shredded potato to a clean kitchen towel and squeeze firmly to remove excess moisture; set aside in a large mixing bowl.
In a small bowl, whisk together the gluten-free flour blend, baking powder, salt, and black pepper until evenly combined.
Crack the eggs into another small bowl and beat them well until homogeneous.
Add the finely diced onion to the bowl with the shredded sweet potatoes and mix to distribute evenly.
Pour the beaten eggs over the sweet potato and onion mixture, stirring gently to coat all the potato shreds.
Sprinkle the flour mixture over the wet ingredients and fold gently until just combined; do not overmix, as this keeps the latkes tender.
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat until shimmering and a small piece of potato sizzles on contact.
Working in batches, scoop about 2 tablespoons of the batter per latke and carefully flatten gently with the back of a spoon into a patty about 1/2 inch thick. Fry for 3 to 4 minutes per side until the edges are deeply golden brown and the centers are tender; do not crowd the pan.
Transfer cooked latkes to a paper towel-lined plate to drain. Serve warm, ideally within a few minutes of cooking.
