Two Potato Latkes
Two Potato Latkes adds sweet potatoes to the traditional Jewish pancake. You can serve this latkes recipe as an appetizer or as a side to a main course. Either way, you're going to love 'em.
Ingredients
- 2 cups grated potatoes
- 1/2 cup sweet potatoes, peeled and grated
- 1/2 cup onion, finely chopped
- 1/2 cup long grain or short grain rice
- 2 eggs, beaten
- 3 tablespoons brown rice flour
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- canola oil, for frying
Instructions
- 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 degrees F.
- 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 Tbsp (30 mL) of the mixture per latke, drop latkes about 1 inch (2.5 cm) apart in pan. Flatten to 1/4-inch (0.5 cm) 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 prepares 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 latkes.
