Gluten Free Sweet Potato Latkes (Edit recipe)

Another variation of the traditional latke, these Sweet Potato Latkes are extra crispy and layered with flavor.

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	273
Fat:	3 g
Carbohydrates:	54 g
Protein:	6 g
Cholesterol:	27 g
Sodium:	502 mg
Fiber:	9 g
Sugars:	14 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

Sweet Potato Latkes

2 cups Sweet Potato
1 Shallot, minced
.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1 Egg, large
1 tsp Kosher Salt
.5 tsp Black Pepper

Horseradish Sour Cream

.25 cup Sour Cream
1 Tbsp Horseradish
1 Tbsp Green Onion (Scallion), chopped
.5 tsp Kosher Salt
.5 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

By hand or with a food processor, grate down the sweet potatoes and reserve.
Mince one shallot and fold it into the sweet potatoes with one large egg, a heaping fourth cup of Bob’s Red Mill Gluten Free All Purpose Flour, kosher salt, and black pepper.
Let this mixture sit together for 5-10 minutes before frying.
The salt will help extract some moisture which will then activate with the egg and flour to hold the latkes together better.
While that rests, prepare the sauce: combine the sour cream, horseradish, and chopped scallions and season them with kosher salt and pepper. Feel free to add more horseradish if you want a bigger bite with your latkes.
In a skillet (cast iron will distribute heat best), preheat the oil 5-10 minutes over medium heat.
Carefully scoop the latkes with a ¼ cup measurement and place in the oil, giving a tiny press.
Try not to fuss with them and let them cook for about 5 minutes over medium heat before flipping and cooking for another 3-5 minutes.
Sweet potatoes are more dense and their natural sugars will have a tendency to burn faster than regular potato latkes, so be patient and moderate the heat.
When they’re ready, put them on a plate or baking sheet lined with paper towels to catch any residual oil and serve with the horseradish sour cream.
Happy Hanukkah!