I’ve tried a variety of gluten-free flours (coconut, almond, quinoa flour and arrow root) to make sweet potato latkes. The quinoa flour which isn’t cheap so far works the best. It doesn’t taste good until you cook it too. The biggest problem is that a sweet potato simply isn’t as stiff and starchy as a regular potato. This results in a flimsy latkes that doesn’t like to stick with flours that work fine for regular white potatoes. The good news is that the flavor is really good when cooked. Probably even tastier than a regular latkes. I may try a hybrid potato/sweet potato latke as well. To add even more flavor maple syrup works well as a seasoning. Don’t use much since it will then sweeten it to much just a touch.
- 2 large sweet potatoes around 12 oz each
- 1 large onion
- 2 eggs
- 3 tbsp quinoa flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cinnamon
- coconut oil
- Chop the ends of the sweet potatoes and peel.
- Grate the sweet potatoes with a food processor or by hand.
- Add grated sweet potatoes to a bowl of cold water to soak for 10 minutes.
- Peel onion and grate.
- Scramble the eggs in a small bowl.
- Add flour, onions, seasons to eggs and mix.
- Drain the water from the sweet potatoes and add in egg mix.
- Kneed dough and potatoes together to form batter.
- Heat up frying pan with a few tsp of coconut oil.
- Add tsp sized balls of batter and push down in frying oil.
- Flip when dark brown on the one side which is about 3-4 minutes a side.
- Brown other side and set on paper towel to drain.
- Repeat steps 10-13 using about less than 1/2 tsp of coconut oil per side to keep pan lightly coated. The less oil the faster it tends to cook.
- Heat up again at 350 F for 20 minutes when ready to serve with meal.