We swapped out regular spuds for sweet potatoes and added ginger for a little kick. The result? Latkes full of savory-sweet goodness. You can make these in batches and keep them warm in the oven before serving.
- Makes 18 latkesServings
- 2 lbs. sweet potatoes (about 3 medium), peeled and coarsely shredded
- 2 Tbs. minced fresh ginger, or more to taste
- 5 scallions, finely chopped
- 2/3 cup all-purpose gluten-free flour
- 3/4 tsp. sea salt, or more to taste
- 1 tsp. freshly ground black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
- Drain liquid from potatoes (place potatoes in dish towel and wring out excess moisture, if necessary). Combine sweet potatoes, ginger, and scallions in mixing bowl, and set aside. In separate bowl, combine flour, salt, and pepper. Return to mixing bowl, and combine slowly with flour mixture. Fold in eggs. Line baking sheet with 3 layers of paper towels.
- Heat about 1 cup oil in large, heavy skillet over medium-high heat. Using 1/4 cup measure, scoop latke batter onto skillet to form cakes about ½-inch high and 3 inches round. Flatten with back of spatula, taking care not to crowd skillet.
- Cook until golden brown on one side, about 4 minutes. Flip, and cook about 3 minutes more. Using spatula, transfer latkes to prepared baking sheet. Keep in 225°F oven if serving later, or serve immediately with sour cream or drained yogurt, if desired.
- Serving Size: 1 latke
- Calories: 80
- Carbohydrate Content: 15 g
- Cholesterol Content: 20 mg
- Fat Content: 1.5 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 135 mg
- Sugar Content: 2 g