Gluten-Free Sweet Potato Latkes

Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion. [Photographs: Elizabeth Barbone]

Filled with onion and black pepper, these latkes showcase the savory side of sweet potatoes. If you prefer your sweet potatoes a little sweeter, add one peeled, grated Granny Smith apple to the mixture.

To ensure crispy latkes, fry no more than three latkes at a time. This ensures that oil doesn't get cold. Cold oil equals greasy latkes!

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Gluten-Free Sweet Potato Latkes

About This Recipe

Yield:Serves 4
Active time:45 minutes
Total time:45 minutes
Special equipment:8-inch cast iron skillet
This recipe appears in: Gluten-Free Tuesday: Sweet Potato Latkes
Rated:

Ingredients

  • 1 medium onion, peeled
  • 1 pound sweet potatoes, peeled (about two 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 and applesauce for serving

Procedures

  1. 1

    Preheat the oven to 200 °F. Grate onion and sweet potatoes using a food processor fitted with a medium grate, or on the large holes of a box grater. Combine in a medium bowl.

  2. 2

    Place half of the onion and potato mixture on a clean kitchen towel. Roll the towel around the mixture and wring the towel to draw out excess moisture. Unroll the towel and transfer the mixture to a large bowl. Repeat with the remaining onion and potatoes

  3. 3

    In a small bowl, whisk together the white rice flour, salt, and pepper. Add to the potato mixture and stir to combine. Add the eggs and stir to combine. Line a rimmed baking sheet with several layers of paper towels and set it near the stove but safely away from the burner. Heat 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high heat until shimmering.

  4. 4

    Working in batches, drop the potato mixture into the hot oil by scant 1/4-cups. (The mixture should sizzle when it hits the oil.) Using two forks, flatten each latke a little in the pan. (You almost “pull” the latkes apart to flatten.)

  5. 5

    Fry until deep golden brown, 2 to 3 minutes. Flip with a pancake flipper or spatula and fry an additional 2 to 3 minutes. Transfer to a paper towel–lined baking sheet and keep warm in oven while you cook remaining latkes. Serve with sour cream and apple sauce.

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