As I’m sure you’re well aware by now, fried potatoes are among my favorite things in the world, right up there with miniature ponies, massages, and videos of Taylor Swift awkwardly smashing shit with a golf club.
Come Christmakkah, I put aside my usual French fries and primary condiments in favor of some Jewish potato pancake love with far fahncier accoutrements—things like caviar and crème fraiche that they definitely never served at the shtetl.
There are few kitchen tasks I hate more than shredding vegetables on the side of a box grater, which inevitably takes off a few of my knuckles in the process. I’m pretty sure latkes were intentionally designed this way so that Jewish mothers could make the men in their lives feel even more guilty for the blood, sweat, and tears that went into Hanukkah dinner, and therefore force them to go back for thirds.
It’s for this reason that potato latkes are something I much prefer buying or eating off the back of someone else’s kitchen misery. But since they are usually made with white flour, that is sadly no longer an option.
So this year I sucked it up and created these gluten-free sweet potato latkes. They’re spiced with ground ginger and a hint of cayenne, and packed with scallions, since the only thing worse than grating potatoes is grating onions. They’re made with rice flour and the result kind of tastes similar to a scallion pancake at a Chinese restaurant, which feels duly appropriate for Christmakkah. I recently made them with some chopped up kimchi and that doubled down on all my Asian pancake fantasies.
What great gluten-free finger food do you have planned for this holiday season? Let me know in the comments!
These gluten-free sweet potato latkes are made with white rice flour and packed with healthy spices and scallions.
- 4 scallions, thinly sliced on the bias
- 1 pound sweet potatoes, peeled and coarsely grated
- 1/2 cup finely chopped kimchi (optional)
- 4 large eggs, beaten
- 1/2 cup white rice flour
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- ¼ teaspoon cayenne
- Vegetable oil, for frying
- Greek yogurt or sour cream, for serving
- Combine the scallion, sweet potato, kimchi (if using) egg, flour, salt, ground ginger, and cayenne in a large mixing bowl and stir until incorporated.
- Heat a thin layer of oil in a large non-stick skillet (preferably cast iron). Add the latke mixture to the pan in batches, a heaping tablespoon per patty, and fry over high heat until dark brown on both sides, about 2 minutes per side. If your stove is uneven, tilt the pan to redistrubte the oil every once in a while. Remove the latkes to a paper-towel lined plate and repeat with the remaining batter, adding more oil as necessary (about 4 batches total, depending on the size of your pan).
- Serve immediately with Greek yogurt or sour cream.
To make the latkes in advance, simply reheat on a baking sheet in a 400 degree oven until sizzling, 10 minutes.
Check out the other great dishes from Food Network’s #FallFest below
The Lemon Bowl: Slow Cooker Apple Cranberry Sauce
Jeanette’s Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans
The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest
Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes
Red or Green: Roasted Cauliflower & Garlic Soup with Chile
Big Girls, Small Kitchen: Cheesy Winter Squash Bake
Virtually Homemade: Green Beans with Brown Butter and Almonds
The Cultural Dish: Kartoffelpuffer: German Potato Pancakes
The Mom 100: Baked Squash with Chili and Maple Syrup
Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado
Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño
FN Dish: 5 Seasonal Sides for Your Holiday Table