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Two-Potato Latkes

Two-Potato LatkesSweet potato makes a delicious addition to a traditional Jewish pancake. Serve as an appetizer or as a side dish.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. Preheat oven to 250°F (120°C).
  3. 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.
  4. Repeat with remaining mixture, adding canola oil and reheating pan between batches as needed. Serve hot.

Makes 10 servings.

Tips:

  • 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.