Sweet potato makes a delicious addition to a traditional Jewish pancake. Serve as an appetizer or as a side dish.
2 cups grated white potatoes (unpeeled)
1/2 cup peeled, grated sweet potatoes
1/2 cup onion, finely chopped
1/2 cup long grain or short grain rice,cooked
2 large eggs, beaten
3 tablespoons brown rice flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
Canola oil for frying
- In a sieve set over the sink or a bowl, combine potatoes, sweet potato, and onion. Using your hands, firmly squeeze handfuls of grated potatoes to remove as much liquid as possible. Transfer to a large bowl and add rice, eggs, brown rice flour, baking powder and salt. Mix well.
- Preheat oven to 250°F (120°C).
- In a large, wide skillet, over medium-high heat, heat just enough canola oil to cover the bottom of the pan in a thin layer. In batches, using 2 tablespoons of the mixture per latke, drop latkes about 1-inch apart in pan. Flatten to 1/4-inch thickness with the back of a spoon. Fry for 3 to 5 minutes per side, using 2 spatulas to turn latkes once, until crisp and golden. Drain on paper towel-lined baking sheet. Place in preheated oven to keep warm.
- Repeat with remaining mixture, adding canola oil and reheating pan between batches as needed. Serve hot.
Makes 10 servings.
- Select a high-starch potato variety, such as Yukon Gold or Russet.
- To check that canola oil is at the correct temperature, drop a small amount of the mixture into the hot canola oil. After 1 to 2 minutes it should be golden in color.
- Remove any small cooked bits from the skillet between batches, if necessary.
Nutritional Information Per Serving (1/10 of recipe): Calories: 140; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 40mg; Total Carbs: 12g; Fiber: 1g; Protein: 2g; Sodium: 160mg.
Recipe and photograph courtesy of CanolaInfo.org.