Gluten Free Sweet Potato Latkes

Gluten Free Sweet Potato Latkes

Gluten Free Sweet Potato Latkes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gluten free sweet potato latkes! It is the LATKE time of the year! For those who do not know what latkes are - they are essentially potato pancakes. They are a traditional jewish food enjoyed around the time of Hannukah. I grew up eating these every year and last year I finally made a recipe of my own. So excited to share it again this season! Such a good one you guys. Latkes are traditionally enjoyed with sour-cream and apple sauce, but they can be used as a sub for toast, as side dish or even as a bun! Just so many options here. They taste great with both sweet and savory toppings. All the ingredients are simple and they are cooked in avocado oil, which is safe oil to use for high heat cooking. Enjoy! 

For these gluten free sweet potato latkes, I used sweet potato (duh), BUT you can use any type of potato really, I just love Sweet potatoes the best and they add a ton of flavor. You can also use spiraled sweet potatoes / regular potatoes if you do not want to take the time to grate a whole potato.

A note on the flours: Cassava flour is a grain free baking flour that is made from the Cassava root. It is a great alternative for baking and cooking. It does not add a flavor like almond or coconut, but it makes a great texture. I added a small amount of tapioca flour, which is a great alternative for corn starch. It helps bind everything together since it is a gluten free recipe. You can get both of these on amazon, Whole Foods or Thrive Market. If you have regular all purpose flour or GF all purpose flour at home, I can imagine that would also work just fine, but I have not specifically tested. If you make it with all purpose, let me know!

Gluten Free Sweet Potato Latkes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gluten Free Sweet Potato Latkes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins

This recipe makes 8 to 10 thick latkes about 3 inches in diameter.

Ingredients:

 2 cups Grated Sweet Potato (about 1 Large Sweet Potato or 2 Small)
 1 Medium Yellow Onion (Or 2 small)
 3 Eggs
 ½ cup Avocado Oil
 ½ cup Cassava Flour (or All Purpose)
 1 tbsp Tapioca Flour
 ½ tsp Baking Powder
 Salt to Taste
 Apple Sauce and Sour Cream for topping (Traditional!)

Directions:

1

Cut sweet potato into quarters. Grate (using the medium setting). Pat dry potatoes with a towel and place in a large mixing bowl. This helps remove some of the moisture and will prevent them from getting liquidy when cooking. Add to a large mixing bowl.

2

Peel and chop the onion into quarters. Place in a food processor and chop up into almost a liquidly / slushy consistency. Add onion to the mixing bowl.

3

Whisk 3 eggs and add them to the mixing bowl. Mix eggs, potato, and onion very well in the bowl.

4

Add cassava flour, tapioca flour, salt to taste, baking powder and any desired spices to the mix. I added a little bit of "chili lime seasoning" from trader joes for a kick. Again, mix all ingredients well until the flour is absorbed and the latke "batter" is ready.

5

Heat up a skillet / sauce pan / cast iron skillet with the avocado oil until slightly bubbly. BE CAREFUL, this is essentially deep frying and it can get spatter. I suggest using a spatter guard if you have one. Also, highly recommend avocado oil because its smoke point is super high (more than olive oil).

6

Using a spoon, scoop out from the mixture (half palm size) and form a ball in your hand. Add to to the skillet and push down slightly to flatten more with a spatula. Repeat until you fill the skillet (about 4 ) and let cook for about 3 - 4 minutes. Flip when the edge start to brown and cook for half the time on the second side.

7

Once ready, remove from skillet and place on dry rack with some paper towel / towel underneath to absorb any oil that drips.

Repeat this until all the batter is gone. This recipe makes about 8 - 10 latkes depending on how big you make them.

8

Enjoy hot with any toppings you like - sweet and savory are both delish. Traditionally, sour cream and apple sauce are the way to go. You can store in the fridge for 4 - 5 days or the freezer for 2 months.

Enjoy!

Ingredients

 2 cups Grated Sweet Potato (about 1 Large Sweet Potato or 2 Small)
 1 Medium Yellow Onion (Or 2 small)
 3 Eggs
 ½ cup Avocado Oil
 ½ cup Cassava Flour (or All Purpose)
 1 tbsp Tapioca Flour
 ½ tsp Baking Powder
 Salt to Taste
 Apple Sauce and Sour Cream for topping (Traditional!)

Directions

1

Cut sweet potato into quarters. Grate (using the medium setting). Pat dry potatoes with a towel and place in a large mixing bowl. This helps remove some of the moisture and will prevent them from getting liquidy when cooking. Add to a large mixing bowl.

2

Peel and chop the onion into quarters. Place in a food processor and chop up into almost a liquidly / slushy consistency. Add onion to the mixing bowl.

3

Whisk 3 eggs and add them to the mixing bowl. Mix eggs, potato, and onion very well in the bowl.

4

Add cassava flour, tapioca flour, salt to taste, baking powder and any desired spices to the mix. I added a little bit of "chili lime seasoning" from trader joes for a kick. Again, mix all ingredients well until the flour is absorbed and the latke "batter" is ready.

5

Heat up a skillet / sauce pan / cast iron skillet with the avocado oil until slightly bubbly. BE CAREFUL, this is essentially deep frying and it can get spatter. I suggest using a spatter guard if you have one. Also, highly recommend avocado oil because its smoke point is super high (more than olive oil).

6

Using a spoon, scoop out from the mixture (half palm size) and form a ball in your hand. Add to to the skillet and push down slightly to flatten more with a spatula. Repeat until you fill the skillet (about 4 ) and let cook for about 3 - 4 minutes. Flip when the edge start to brown and cook for half the time on the second side.

7

Once ready, remove from skillet and place on dry rack with some paper towel / towel underneath to absorb any oil that drips.

Repeat this until all the batter is gone. This recipe makes about 8 - 10 latkes depending on how big you make them.

8

Enjoy hot with any toppings you like - sweet and savory are both delish. Traditionally, sour cream and apple sauce are the way to go. You can store in the fridge for 4 - 5 days or the freezer for 2 months.

Enjoy!

Gluten Free Sweet Potato Latkes

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