These sweet potato pancakes are a healthier, gluten-free version of the classic potato pancakes. They are made of sweet potato shreds, seasoned with onions and green onions, and they are fried to perfection!
Gluten-Free Sweet Potato Latte Recipe
I have to admit that I like classic potato pancakes, but these sweet potato pancakes are on top of my “favorite recipe list”. They are a classic turning point, but their nutrition is slightly increased due to the extra nutrients in sweet potatoes.
They are also the perfect balance of sweetness and saltiness. The sweetness of potatoes is offset by onions and green onions. These latkes don’t need much, but they are very delicious!
materials needed
Here is an overview of the ingredients we used in this recipe (the complete recipe and quantity are listed below the recipe):
- sweet potato: Different views on classics Gluten-Free Potato Pancakes!
- Onions and green onions: Onions and green onions add saltiness to offset the sweetness of potatoes.
- Egg: Bind latkes together.
- Tapioca flour: Our gluten-free alternative to regular flour. Arrowroot will be a potential substitute here.
- sea salt: Enhance other flavors in latkes.
- baking powder: This results in a lighter, more brittle texture.
- Choose oil: Used for frying!
How to make sweet potato pancakes
- Prepare potatoes and onions: Grate the sweet potatoes and put them in a bowl of cold water. Peel and grind the onion. Add potatoes and onions to a mesh filter lined with a kitchen towel or cheesecloth to filter out the excess water.
- Mixed ingredients: In a bowl, mix sweet potatoes and onions with green onions, eggs, tapioca flour, salt, and baking powder.
- To make the pie: Heat oil in a pan, then use potato mixture to make meatloaf. Fry in batches until golden brown.
Can you peel potatoes?
I usually prefer to peel the skin of sweet potatoes, but if you like to leave the skin on it, you can. Remember, if you do leave the skin, you should wash and scrub the potatoes before shredding them.
How do you make Latkes crispy?
There are steps you can take to ensure that your sweet potato pancakes become delicious and crispy!
- Soak the potatoes. Putting the potatoes in cold water will help extract some starch, which will help make the potatoes crispy.
- Remove excess water. Make sure to squeeze as much water from the potatoes and onions as possible. The drier they are, the more brittle your latkes will be.
- Use baking powder. This is the secret to making light shortbread!
- Heat the oil first. If the oil is hot when adding latkes, they will immediately start to become brittle. If the weather is too cold, they will only become wet.
- Fry in batches. If you put too many latkes in the pot at one time, they will lower the oil temperature. They need to be very hot to become brittle!
Tips for making sweet potato pancakes
- Use a non-stick pan, for example this. The natural sugar in sweet potatoes and the eggs in potato cakes will make them stick together.Read more about my favorite safer cookware here.
- First do a test latke. I always make a small latte to test it first. If necessary, this leaves the opportunity to adjust the seasoning.
- Don’t wear your favorite clothes. Hot oil will spill out!
Service Suggestion
Traditionally, latkes are served with sour cream and applesauce, so I like it!I use our homemade Instant Applesauce recipe. You can also replace sour cream with plain Greek yogurt for a lighter option.
Other delicious and unique service options can be combined with liquid oxygen, Crockport Cranberry Sauce, Hummus, Pesto, even Zazki sauce.
Can sweet potato pancakes be made in advance?
They can! You can make the potato mixture one day in advance and store it in the refrigerator, and then fry it before you are ready to serve it.
You can also fry the latkes, put them on a baking tray, and put them in the refrigerator for 1-2 hours. When you are ready to serve, just heat it in the oven!
How to store them
After frying, it is best to eat immediately. However, if you have leftovers, they will be kept in the refrigerator for 1-2 days or up to 2 weeks in the refrigerator.
Reheat, If frozen, thaw in the refrigerator and then bake at 250ºF to heat or heat in hot oil in a pan until heated.
- Mixing bowl
- spatula
- Food processor or Box grater
- Fine mesh filter
- Kitchen towel
- Large cast iron frying pan
Other Hanukkah recipe favorites include:
Sweet Potato Cake
These sweet potato pancakes are a healthier, gluten-free version of the classic potato pancakes. They are made of sweet potato shreds, seasoned with onions and green onions, and they are fried to perfection!
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- total time: 30 minutes
- yield: 10 1X
- category: Side dish
- method: Frying
- delicacy: Hanukkah
- 1 Big sweet potato (approx 16 oz)
- 1 Onion, thinly sliced
- 2 Shallots, diced
- 2 Eggs, beaten
- 3 tablespoons Cassava flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- Frying oil (I like avocado oil)
instruct
- Peel and grind the potatoes (you can use a food processor or manually grind), then put them in a bowl of cold water and set aside.
- Peel and grind the onion.
- Add both Potatoes and onions Pour the mixture into a fine-mesh strainer lined with cheese cloth or a thin kitchen towel and filter out as much water as possible.
- Put the mixture into a bowl together with green onions, eggs, tapioca flour, salt and baking powder, and stir well.
- Heat 1/2 cup of oil in a large, heavy saucepan over medium-high heat.
- Once the oil is hot, make the pie with the potato mixture (squeeze out more excess liquid when making the pie), then fry batches until golden brown, about 3-4 minutes per side. Add more oil as needed.
- Serve hot with applesauce or sour cream!
Nutrition
- Serving size: 1 potato cake
- Calories: 247
- sugar: 5 grams
- sodium: 42 mg
- fat: 7.5g
- Saturated fat: 1.4-
- carbohydrate: 32 grams
- fiber: 2.6-
- protein: 3.5g
- cholesterol: 65 mg
Key words: Sweet potato latkes, sweet potato latke recipe
