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Gluten-Free Sweet Potato Latkes with Scallions and Kimchi

These gluten-free sweet potato latkes are made with white rice flour and packed with healthy spices and scallions.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 dozen latkes


  • 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.